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Ingredients Jump to Instructions ↓

  1. 1 Bag spinach - (10 oz) or 2 loose bunches

  2. 1/2 cup 118ml Pure olive oil

  3. 1 cup 62g / 2 1/5oz Yellow onion - thinly sliced (small)

  4. Into rings

  5. 1/2 lb 227g / 8oz Fresh brown mushrooms - sliced

  6. 2 teaspoons 10ml Minced garlic

  7. 3 tablespoons 45ml Red wine vinegar

  8. 1/3 cup 78ml Orange juice

  9. 3 Honey tangeringes - peeled , sectioned

  10. 2 (11-oz) cans, drained

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  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.

  3. Stir in the remaining oil, vinegar, juice and seasonings; remove from heat. Toss with spinach and honey tangerines.

  4. This recipe yields 10 to 12 servings.

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