Spinach, Honey Tangerine and Cashew Salad



This recipe serves: 4

Preparation time: 15 minutes

Cooking time: 5 minutes


For the vinaigrette:

2 teaspoons Coconut Secret Coconut Aminos

4 teaspoons fresh lime juice

2 teaspoons finely chopped shallots

4 teaspoons macadamia nut oil

Salt to taste

Freshly ground black pepper

For the salad:

4 tablespoons coarsely chopped, unsalted cashews

2 1/2 cups fresh, organic spinach, cleaned and torn into bite-sized pieces

2 honey tangerines, peeled and sectioned


For the vinaigrette:

1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Preheat the oven to 350°F.

2. Spread the cashews on a baking sheet and toast in the oven until lightly browned, about 5 minutes.

3. Place the spinach in a bowl and toss with the vinaigrette.

4. Transfer the dressed spinach leaves to a serving plate.

5. Arrange the tangerine sections on top and sprinkle with the cashews.

Nutrition Info

Serving Size: 2/3 cup salad

Calories: 131

Protein: 3 g

Total Carbohydrate: 13 g

Dietary Fiber: 3 g

Sodium: 184 mg

Total Fat: 9 g

Saturated Fat: 1 g

Percent Calories from Fat 56%

Percent Calories from Protein 7%

Percent Calories from Carbohydrate 37%