Spinach Salad with Honey Tangerines

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
10 to 12 servings

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

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.

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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    Recipe courtesy of Ree Drummond