Last Sunday Brent and I set out on our usual grocery shopping trip. Nothing was exceptionally different about this trip from a normal Sunday routine…..until low and behold I find Meyer Lemons and these intriguing Honey Tangerines. The Meyer Lemon was exciting in and of itself because I haven’t seen them at our supermarket lately…but that’s for another post. Onto the Honey Tangerines.
I love finding new produce to try! I’m not sure if I’ve always overlooked this citrus-y fruit or if this is the first time I’ve come across one. Regardless, they are delicious. Honey tangerines are a cross between an tangerine and a sweet orange, also known as Murcott oranges. To the web I went and came across this recipe. I was a little skeptical about the dressing because of the soy sauce. I wasn’t sure if it would be too overpowering in the salad but all the flavors worked so well together. The honey tangerine is sweet which played off the salty cashews nicely. And the same goes for the dressing with the soy sauce and the lime juice. I reduced the soy sauce slightly and I’m glad I did. I think the full amount might have been a bit too much. Not only was the salad light and tasty….look at those colors!! Love it!
Spinach Honey Tangerine Salad
- Fresh Baby Spinach
- 1 Honey Tangerine, peeled and cut into chunks
- 1/2 cup cashews
- 1/2 tsp soy sauce
- 4 tsp lime juice
- 3 tsp extra virgin olive oil
- salt and pepper to taste
1. In a bowl, combine soy sauce, lime juice and olive oil. Whisk until combined. Add salt and pepper to taste. Set aside.
2. Divided between 2 plates, combine spinach, honey tangerines, and cashews. Drizzle dressing on top of greens. Enjoy!