Spinach, Honey Tangerine and Cashew Salad

This recipe serves:  1 2 4

1/2 teaspoon soy sauce
1 teaspoon fresh lime juice
1/2 teaspoon finely chopped shallots
1 teaspoon olive oil
salt to taste
freshly ground black pepper
1 tablespoon coarsely chopped, unsalted cashews
2/3 cups spinach, cleaned and torn into bite-sized pieces
1/2 honey tangerine, peeled and sectioned
For the vinaigrette:

1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Preheat the oven to 350°F.

2. Spread the cashews on a baking sheet and toast in the oven until lightly browned, about 5 minutes.

3. Place the spinach in a bowl and toss with the vinaigrette.

4. Transfer the dressed spinach leaves to a serving plate. Arrange the tangerine sections on top and sprinkle with the cashews.

Serving Size: 2/3 cup of salad plus 2 tablespoons vinaigrette

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