Spinach, Honey Tangerine and Cashew Salad

4
Serves
131
Calories
18
Nutrients
19
Vitamins

Ingredients

2 teaspoons soy sauce
4 teaspoons fresh lime juice
2 teaspoons finely chopped shallots
4 teaspoons olive oil
4 tablespoons coarsely chopped, unsalted cashews
2 1/2 cups spinach , cleaned and torn into bite-sized pieces

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

Nutrition Information

Number of Servings: 4

Calories
131
Protein
3 g
Total Carbohydrate
13 g
Dietary Fiber
3 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
8 g
Total Fat
9 g
Saturated Fat
1 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
7 %
Percent Calories from Carbohydrate
37 %
Percent Calories from Fat
56 %

Vitamin A
1431 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
41 mg
Vitamin D
0 IU
Folate
57 mcg
Vitamin E
2 IU
Vitamin K
76 mcg
Pantothenic Acid
0 mg
Calcium
57 mg
Iron
1 mg
Phosphorus
63 mg
Potassium
295 mg
Sodium
184 mg
Zinc
1 mg