This dish is perfect for warm, summer days that seem to inspire me to eat more lightly.
Utensils: Cutting board & knife, serving bowl & serving utensils
Prep. Time: 10 minutes
Cook. Time: None!
Categories: Vegan, Gluten Free, No Sugar Added
Organic Baby Spinach or other baby greens
Clementine or tangerine
Fresh mango slices
5-6 Tbl. Orange Juice
one Tbl. Olive Oil or Mac Nut Oil or Walnut Oil
Salt & pepper to taste (optional)
1. Wash & spin dry the spinach. Wash & peel one clementine or tangerine. Separate the sections. Wash, peel & slice about 1/2 mango. Wash & drain raspberries. Place all in a serving bowl & toss.
2. Add dressing and optional salt & pepper. Toss again and serve chilled.
(Feel free to add fresh herbs such as parsley or oregano. Make the flavor your own.)
Variation: I recently bought some organic baby kale. This can be used in place of spinach.
2 thoughts on “Summer Baby Spinach Salad”
sounds so good! Thanks for sharing.
you are welcome!