Wilted spinach salad with tangerines
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Soy sauce; low sodium |
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Vegetable oil |
| ⅓ | cup | Low sodium chicken broth; or beef broth |
| 1½ | cup | Sliced fresh mushrooms |
| 1 | cup | Sliced onion |
| 1 | cup | Bean sprouts |
| 5 | cups | Fresh spinach; (torn into bite-size pieces) |
| 2 | Tangerines; peeled, segmented & seeded | |
Directions
In small bowl, stir together soy sauce, lemon juice and oil; set aside. In wok or large skillet, heat 3 tablespoons of broth. Stir-fry mushrooms and onion for 3 minutes over medium-high heat. Remove from pan. Add remaining broth to pan stir-fry bean sprouts. Remove. Add spinach; toss 1 minute until leaves begin to wilt. Add mushroom mixture, bean sprouts, tangerines and soy sauce mixture to wok; toss 1 minute. Serve immediately. Makes 4 servings.
PER SERVING: 74 calories (28% cff) *[From _New Directions: Healthier Eating with Sunkist Fresh Citrus (1996) Booklet No. 5196 from the Sunkist Growers, Inc. Sherman Oaks, CA 91423 | Sunkist CitrusLine: 1-800-Citrus-5 Recipe by: Sunkist (1996) Flavorful Fresh Citrus Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Dec 31, 1998, converted by MM_Buster v2.0l.