4 medium-size tangerines or small oranges
1 large bunch spinach (about 1 pound), trimmed
2 small heads Bibb lettuce (about 8 ounces)
3 tablespoons extravirgin olive oil
3 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1. Grate peel from 1 tangerine. Cut remaining peel and pith from all tangerines; discard. Cut each tangerine in half, then cut each half crosswise into 1/4-inch-thick slices. Tear spinach and Bibb lettuce into bite-size pieces.
2. In large bowl, with wire whisk or fork, mix olive oil, vinegar, sugar, mustard, salt, pepper, and tangerine peel. Add spinach, lettuce, and tangerine slices; toss well.
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 95 mg
Carbohydrates: 8 g
Fiber: 0 g
Protein: 2 g
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