Spinach, Tangerines and Dried Cranberries

By Marian Burros

Published December 26, 1995

Total Time
About 10 minutes
Rating
4(7)
Comments
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Featured in: PLAIN AND SIMPLE;Pita Filled With Flavor and Not Much Fat

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Ingredients

Yield:2 servings

  • ½ pound fresh spinach

  • 2 seedless tangerines

  • 1 tablespoon sherry vinegar or raspberry vinegar

  • 2 teaspoons olive oil

  • ½ teaspoon Dijon mustard

  • 3 tablespoons dried cranberries

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

20 grams carbs; 129 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 105 milligrams sodium; 4 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove tough stems from spinach; wash and dry. Tear into bite-size pieces.

  2. Step 2

    Peel and cut tangerines in half horizontally, and separate sections.

  3. Step 3

    Whisk together vinegar, oil and mustard in a serving bowl. Stir in the spinach, tangerines and cranberries.

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Ratings

4 out of 5
7 user ratings
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Comments

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Jonathan

Good tasting and very easy and quick.

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