Spinach and tangerine salad

Yield: 8 Servings

Measure Ingredient
8 cups Young spinach , torn into bite sized pieces
1 bunch Green onions
4 \N Seedless tangerines, peeled and separated into sections
1 cup Dried cranberries
½ cup Olive oil
⅓ cup Balsamic vinegar
\N \N Salt and pepper

Recipes from: Louise Fiszer - Coyyrite 1995 by BPE,inc.

In a large bowl combine spinach, onions, tangerines and cranberries. Whisk together oil and vinegar and toss with salad just before serving. Salt and pepper to taste. Serves - 8 - 10.

Posted to JEWISH-FOOD digest V96 #091 From: Al <alotzkar@...>

Date: Mon, 02 Dec 1996 10:36:09 -0800

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