Wilted Spinach Salad with Tangerines
- 2 tb Soy sauce; low sodium
- 2 tb Fresh lemon juice
- 1 ts Vegetable oil
- 1/3 c Low sodium chicken broth; or
- -beef broth
- 1 1/2 c Sliced fresh mushrooms
- 1 c Sliced onion
- 1 c Bean sprouts
- 5 c Fresh spinach; (torn into
- -bite-size pieces)
- 2 Tangerines; peeled,
- -segmented & seeded
In small bowl, stir together soy sauce, lemon juice and oil; set aside. In
wok or large skillet, heat 3 tablespoons of broth. Stir-fry mushrooms and
onion for 3 minutes over medium-high heat. Remove from pan. Add remaining
broth to pan stir-fry bean sprouts. Remove. Add spinach; toss 1 minute
until leaves begin to wilt. Add mushroom mixture, bean sprouts, tangerines
and soy sauce mixture to wok; toss 1 minute. Serve immediately. Makes 4
servings.
PER SERVING: 74 calories (28% cff)
*[From _New Directions: Healthier Eating with Sunkist Fresh Citrus (1996)
Booklet No. 5196 from the Sunkist Growers, Inc. Sherman Oaks, CA 91423 |
Sunkist CitrusLine: 1-800-Citrus-5
Recipe by: Sunkist (1996) Flavorful Fresh Citrus
Posted to EAT-LF Digest by Pat Hanneman on Dec 31,
1998, converted by MM_Buster v2.0l.
wok or large skillet, heat 3 tablespoons of broth. Stir-fry mushrooms and
onion for 3 minutes over medium-high heat. Remove from pan. Add remaining
broth to pan stir-fry bean sprouts. Remove. Add spinach; toss 1 minute
until leaves begin to wilt. Add mushroom mixture, bean sprouts, tangerines
and soy sauce mixture to wok; toss 1 minute. Serve immediately. Makes 4
servings.
PER SERVING: 74 calories (28% cff)
*[From _New Directions: Healthier Eating with Sunkist Fresh Citrus (1996)
Booklet No. 5196 from the Sunkist Growers, Inc. Sherman Oaks, CA 91423 |
Sunkist CitrusLine: 1-800-Citrus-5
Recipe by: Sunkist (1996) Flavorful Fresh Citrus
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
