Spinach Salad with carrots, tangerines and black toasted sesame seeds

Spinach Tangerine Salad
A potted dwarf tangerine tree is a California thing and if you live in California or somewhere with a similar climate, you best get yourself down to the nursery and load up a small tangerine tree in the back of your pick up, if you don’t have a pick up, ask for a favor in exchange, someday soon, for a bag of fresh tangerines.  They are so good picked fresh from the tree and will be your special treat every time you walk by when your tree is fully loaded with tangerines, as mine was this year.  We eat a lot of spinach salads, especially in the winter months.  I do different things with my salads, like add chopped red bell peppers, toasted sliced almonds or hard boiled eggs.  There are a few bad things about living in California, like it’s too expensive to live here, but growing your own tangerines is not one of them.  So, here is a recipe for a simple fresh spinach salad with tangerines, it’s healthy too.  I found the original recipe for this salad in The Complete Diabetes Cook Book by America’s Test Kitchen.  I made a few adaptions, not taking anything away in the healthy eating department, so enjoy the recipe and the healthy spinach salad.

Spinach Salad with carrots, tangerines and black toasted sesame seeds


  • 4 tangerines
  • 2 carrots, peeled
  • 1 cup sliced English cucumbers
  • 1 & 1/2 tablespoons rice vinegar
  • 1 small shallot, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon mayonnaise
  • 2 tablespoons canola oil
  • 2 teaspoons toasted sesame oil
  • 8 cups baby spinach
  • 2 scallions, sliced thin
  • 2 teaspoons toasted black sesame seeds
  • sea salt and freshly ground pepper to taste


  1. Peel and remove segments from 2 tangerines, then slice into small pieces.
  2. Zest, slice in half and Juice 2 tangerines, reserving 2 tablespoons of juice and 1 teaspoon of zest.
  3. Shave the peeled carrots into thin strips with a vegetable peeler, cut into smaller pieces.
  4. Whisk tangerine juice and zest with the vinegar, mustard, shallot, mayonnaise, sea salt and black pepper in a salad bowl. Slowly add the oils while continuing to whisk until salad dressing is thick and emulsified.
  5. Add spinach, carrots, cucumbers and scallions to salad bowl and gently mix with salad dressing.
  6. Divide into 4 small or 2 large salad bowls, top with tangerine pieces and sprinkle with toasted black sesame seeds. Serve.

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