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Spinach and Tangerine Salad

by Louise Fiszer

serves 8 to 10

8 cups young spinach, torn into bite sized pieces
1 bunch green onions, sliced
4 seedless tangerines, peeled and separated into sections
1 cup dried cranberries
1/2 cup olive oil
1/3 cup balsamic vinegar
salt and pepper

In large bowl combine spinach, onions, tangerines and cranberries. Whisk together oil and vinegar and toss with salad just before serving. Salt and pepper to taste.

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