I have some left over salmon from yesterday’s dinner at my mom’s. This will make those leftovers really special tonight.

Recipe Brought to you by FoodFit

This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 5 minutes

Ingredients
For the vinaigrette:
2 teaspoons soy sauce
4 teaspoons fresh lime juice
2 teaspoons finely chopped shallots
4 teaspoons olive oil
Salt to taste
Freshly ground black pepper

For the salad:
4 tablespoons coarsely chopped, unsalted cashews
2 1/2 cups spinach, cleaned and torn into bite-sized pieces
2 honey tangerines, peeled and sectioned

Coooking Instructions
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. Arrange the tangerine sections on top and sprinkle with the cashews.

Nutrition Facts
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%