Tangerine Spinach Salad

5 from 1 vote
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5 from 1 vote

Tangerine Spinach Salad


  • 5 cups spinach rinsed and dried
  • 1 cup bean sprouts
  • 2 tangerines (clementines or neapolitans) peeled & segmented
  • 1/3 cup shiitake mushrooms sliced
  • 1/3 cup vegetable oil
  • 2 tbsp soy sauce
  • 1 pinch garlic powder


  • Tear the spinach into bite size pieces and toss in a large bowl with the bean sprouts, tangerines and mushrooms.
  • In a small bowl, whisk together the oil, soy sauce and garlic powder.
  • Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: Vegetarian
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Recipe and photo provided by Melissa’s – http://www.melissas.com

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

5 from 1 vote (1 rating without comment)

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