Recipe Summary

Prep time: 15 mins
Cook time: 5 mins
Yield: 4 servings

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Spinach, Honey Tangerine and Cashew Salad
This recipe serves:   

For the vinaigrette:
2 teaspoons soy sauce
4 teaspoons fresh lime juice
2 teaspoons finely chopped shallots
4 teaspoons olive oil
salt to taste
freshly ground black pepper

For the salad:
4 tablespoons coarsely chopped, unsalted cashews
2 1/2 cups spinach, cleaned and torn into bite-sized pieces
2 honey tangerines, peeled and sectioned

Cooking Instructions
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

Nutritional Information
Number of Servings: 4
Per Serving
Calories 131 Carbohydrate 13 g
Fat 9 g Fiber 3 g
Protein 3 g Saturated Fat 1 g
Sodium 184 mg    


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