Spinach, Tangerines and Dried Cranberries

By Marian Burros

Total Time
About 10 minutes
Rating
4(5)
Comments
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Ingredients

Yield:2 servings
  • ½pound fresh spinach
  • 2seedless tangerines
  • 1tablespoon sherry vinegar or raspberry vinegar
  • 2teaspoons olive oil
  • ½teaspoon Dijon mustard
  • 3tablespoons dried cranberries
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

129 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 4 grams protein; 105 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove tough stems from spinach; wash and dry. Tear into bite-size pieces.

  2. Step 2

    Peel and cut tangerines in half horizontally, and separate sections.

  3. Step 3

    Whisk together vinegar, oil and mustard in a serving bowl. Stir in the spinach, tangerines and cranberries.

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4 out of 5
5 user ratings
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