Title: Wilted Spinach Salad with Tangerines
Categories: Fruit, Lowfat, *sunkist, Citrus
Yield: 4 servings

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.