Clementine oranges steal the show in a salad that goes with any entree and is great on its own for lunch.
Yikes, how did it get to be Wednesday already?
I am getting way excited for V-day and cooking up something delish and lovey for eight people I love Friday night. One problem: I haven’t finalized my menu yet! I know – just make up your mind, girl. From chili to a pine-nut-dried-cherry-stuffed pork loin to chicken and wild rice casserole – can’t choose my main dish. Oh, well, it will come to me.
The salad, though, is covered. It’s all about the Clementine.
I’m absolutely OBSESSED with clementine oranges. I know I’m not alone – I can feel you nodding. Call them what you will – Cuties, Sweeties, seedless tangerines – gorgeous to arrange one your counter, easy to peel and at about 35 calories per, you will not see my kitchen without at least one basket brimming with a boatload of these less-acidic cousins of traditional oranges when they’re in season (usually November-end January, but they’re still widely available in groceries here right now).
The salad: yes, I know many of my recipes to-date on Kicking it In include spinach – I need iron and so do you. So there. Honestly, I think it’s just coincidence, but baby spinach with its broad leaves and mild taste just works in so many dishes – raw or cooked. Shallots, goat cheese, slivered almonds, dried cranberries and of course Clementines are fab with a bit of fat-free raspberry vinaigrette for lunch or with your Valentine’s spread. It looks great, too.
What do you do with your Clementines?
I’ve still got a lot left, so let me know!
Clementine Spinach Salad
4 cups baby spinach
3-4 peeled, sectioned Clementine (Sweetie/Cutie) oranges
2 medium shallots sliced
Approx. 2/3 cup crumbled goat cheese
1/2 cup dried cranberries
1/2 cup slivered toasted almonds
1/4 cup fat-free raspberry vinaigrette dressing
Variation: use Salad Pizazz Orange Cranberry Almondine mix instead of the cranberries and almonds
In a large bowl, combine spinach, orange slices and sliced shallots
Pour dressing over mixture; toss to coat.
Sprinkle on goat cheese, almonds and cranberries, tossing again to coat.
Serves 4-6 (as a side salad).