Light and tasty salad at the same time. The taste is quite specific, but every guest will like it. The main highlight is the salad is served warm, along with warm pumpkin. Treat yourself to a wonder!
Cooking description:
Serve the salad warm. When the salad cools down, it will also be delicious, but just cooked warm salad emits such an amazing aroma and has such a magical taste that it is impossible to resist. I usually decorate this salad with a sprig of rosemary and serve it with mashed potatoes or rice, for example. The salad is very satisfying, and most importantly - healthy. See a detailed recipe for how to make a tangerine spinach salad.
Purpose: For lunch / For dinner / For a party table / In a hurry
Main ingredient: Fruit / Mandarin / Greens
Dish: Salads
Diet: Vegetarian food
Ingredients:
- Olive oil - 7 tbsp. spoons
- Wine vinegar - 1 Tbsp. the spoon
- Mustard powder - 1/4 Art. spoons
- Sugar - 2 Tbsp. spoons
- Salt - To taste
- Black Pepper - To taste
- Tangerines - 3-4 Pieces
- Spinach - 200 Grams
- Dried cranberries - 5 tbsp spoons
- Rosemary - 1 tbsp. the spoon
- Pumpkin - 300 Grams
Servings: 4-5
How to make Tangerine and Spinach Salad
Peel the pumpkin and remove seeds. Cut it into cubes. Preheat oven to 200 degrees. Mix oil, vinegar, spices, sugar in a glass, mix well. Place the pumpkin on a baking sheet. Pour 2/3 of the contents of the glass on top and bake for 20 minutes. Wash and dry the spinach or pat dry with a towel. Cut it into small pieces and transfer to a large bowl. Peel the tangerines, remove the seeds from them. Cut the tangerines into cubes and transfer to a bowl with the spinach. Also transfer the ready-made pumpkin and dried cranberries into a bowl. Pour the rest of the spices into a glass - and mix the salad thoroughly. Done!
