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Source: America's Favorite Food Associations

Wilted Spinach Salad with Tangerines
A great light meal!
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Serves: 4
Prep Time: 5 minutes
Cook Time: 6 minutes
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2 tablespoons soy sauce, reduced sodium
2 tablespoons lemon juice, fresh squeezed
1 teaspoon Crisco® Vegetable Oil
1 1/2 cups fresh mushrooms, sliced
1 cup onion, sliced
1 cup bean sprouts
5 cups fresh spinach, torn into bite-size pieces
2 whole tangerines, peeled, segmented and seeded

In a 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 onions 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.

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