Recipe courtesy of Sara Moulton

Spinach Salad with Honey Tangerines

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  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 10 to 12 servings
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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


  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.