There are days when you don't choose what you eat; the pantry does it for you. This spinach, tangerine and fig salad with honey vinaigrette is made with a little of this and a little of the other. That it is not a thoughtful recipe, however, does not mean that it is not interesting. In fact, we will repeat it!
At home we prepare the menu for the whole week on Saturday and make the corresponding purchases. And although over time we have learned to adjust the quantities, we are aware that it is very difficult not to spare anything, that is why we dedicate a meal to finishing leftovers, both cooked and uncooked.
Of these ingredients left over salads usually arise from this and another preparation, pasta dishes or rice dishes that, on numerous occasions, end up surprising us. Because improvising forces us to combine ingredients that we would probably not otherwise combine. So dare to improvise! You will achieve dishes as simple and healthy as this one that I propose today.
The recipe
- 200 g. spinach
- 2 mandarins
- 4 dried figs
- 4 tablespoons of extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon of honey
- Sal Island
- Freshly ground black pepper
- We clean the spinach, we remove the tails and cut them, if like mine they are giant spinach.
- We put them in a salad bowl and add the mandarin segments to the same.
- Then add the figs cut into slices.
- In a separate bowl, we prepare the vinaigrette mixing the rest of the ingredients and beating them with a fork.
- We dress the salad of spinach with the vinaigrette and serve.