Spinach Salad with Red Onion and Tangerines

Spinach Salad with Red Onion and Tangerines
  • 4 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 1:45 Total Time


Add all
  • Dressing:

  • 3 Tbsp.
    (45 mL)

    lemon juice

  • 2 Tbsp.
    (30 mL)

    walnut oil

  • 1 Tbsp.
    (15 mL)

    fresh coriander

  • Salt and freshly ground pepper

  • 1

    red onion, cut into thin slices

  • 4


  • 1

    10 oz (285 g) bag of spinach

  • 3 Tbsp.
    (45 mL)

    slivered almonds, toasted


In a bowl, mix dressing ingredients together and marinate sliced onion in it for about an hour.

Using a small knife, peel tangerines, removing all pith. Separate into segments, remove seeds and membranes. If tangerines are big, cut each segment in two.

Rinse and dry spinach, removing any large spines or stems. Tear spinach into bite-size pieces.

Before serving, toss onion slices and dressing with tangerines and spinach. Sprinkle with slivered almonds.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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