Baby spinach, tangerine slices and dried cranberries are tied together with a citrus-rosemary vinaigrette in this easy, flavorful salad. Feel free to add in nuts, red onion, or any other favorites you may have in the fridge. Serve this salad with fish tacos or make it a main dish on its own by topping it with grilled chicken or shrimp.
This recipe is by Chef Marcela Valladolid, author of Fresh Mexico: 100 Simple Recipes for True Mexican Flavor (Clarkson Potter, 2009), and was originally published in the New York Daily News.
- 4 tangerines, peeled, sliced
- 2 Tablespoons olive oil
- 1 Teaspoon rosemary, roughly chopped
- Salt and pepper, to taste
- 1/2 Pound fresh spinach, washed
- 1/4 Cup dried cranberries
Step 1: Peel 3 tangerines and slice them into 1-inch rounds, removing any seeds. Set aside.
Step 2: Juice 1 tangerine (separate from the sliced tangerines) and mix with 2 tablespoons olive oil and 1 teaspoon chopped rosemary. Whisk until well combined. Season to taste with salt and pepper.
Step 3: In a large bowl, combine 1/2 pound fresh spinach, the tangerine slices and 1/4 cup dried cranberries with the dressing and toss gently to coat. Divide salad among salad plates.