Spinach Salad with Honey Tangerines (Sara Moulton) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Ingredients:
1 (10-ounce) bag of spinach, or 2 loose bunches |
1/2 cup pure olive oil |
1 small yellow onion, thinly sliced into rings |
1/2 pound fresh brown mushrooms, sliced |
2 teaspoons minced garlic |
3 tablespoons red wine vinegar |
1/3 cup orange juice |
3 honey tangeringes, peeled and sectioned, or 2 (11-ounce) cans, drained |
salt and pepper, to taste |
Directions:
1. Wash the spinach well and remove the stems. Tear the leaves into pieces the size of a silver dollar. Dry and reserve in the refrigerator.
2. Heat 1/4 cup of the olive oil in a skillet. Add the onion rings and cook over medium heat until they appear translucent, about 4 minutes. Add the mushrooms; saute for 5 minutes. Add the garlic and saute for 1 minute. Stir in the remaining oil, vinegar, juice and seasonings; remove from heat. Toss with spinach and honey tangerines.
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