With the food-filled holidays behind us, I’m enjoying cooking a bit lighter.
Oranges and tangerines are at their prime in the winter, and I love working them into salads and other dishes when I can. They make this salad sweet, tangy, and refreshing. It’s quick, easy, light, and delicious!
(My boys are still unwilling to eat salad — beyond the initial bite I tell them they must at least try.)
- 2 cups packed baby spinach leaves
- 2 Satsuma tangerines
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon white balsamic vinegar
- 1/2 teaspoon salt
- 1 1/2 teaspoons granulated sugar
- Freshly ground black pepper
Total Prep and Cooking Time: Less than 10 minutes
Add the spinach leaves to a medium salad bowl and set aside.
Peel and separate the Satsuma segments. Remove any excess pith and membranes. Add the segments to a small saucepan with the olive oil, orange juice, vinegar, salt, and sugar. Place over medium heat and simmer for about 2 minutes to warm it, and dissolve the sugar and salt. Immediately pour this over the spinach leaves and toss to evenly coat the leaves. Crack some black pepper over the salad and Serve right away. Yum!