Wilted spinach salad with tangerines

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Soy sauce; low sodium
2 tablespoons Fresh lemon juice
1 teaspoon Vegetable oil
⅓ cup Low sodium chicken broth; or beef broth
1½ cup Sliced fresh mushrooms
1 cup Sliced onion
1 cup Bean sprouts
5 cups Fresh spinach; (torn into bite-size pieces)
2 Tangerines; peeled, segmented & seeded

Directions

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 <kitpath@...> on Dec 31, 1998, converted by MM_Buster v2.0l.

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