In the kitchen: Clementine Spinach Salad

Clementine oranges steal the show in a salad that goes with any entree and is great on its own for lunch.

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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

Ingredients:

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

Preparation:

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).

 

 

Comments

  1. This looks yummy delicious and I have all the ingredients except goat cheese so I’m going to try it for dinner tonight. I do have Feta cheese, though, so I think I’ll sub that in. Thanks for the recipe and the lovely picture, Cindy!

  2. Do it! Try with feta then next time with goat and tell me if you have a pref. I’ve never made it with feta but I HAVE subbed in red onion for shallots and DON’T rec that substitution. Too strong for the balalance of the salad. Thanks, dear! :)

  3. Oh my… this looks delish! I love, love, love clementines. My favorite way is to just eat them plain :-) But I also love using clementines in this cake from Nigella. It is delicious! I make it for Christmas season. So good! http://www.foodnetwork.com/recipes/nigella-lawson/clementine-cake-recipe.html

  4. Maria, thanks! Where has this cake been all my life!?

  5. Cindy, probably the same place it was for me before I found it! lol

  6. I love citrus fruits in my salads..clementines are definitely one of them ;)

    Hope you are having a great weekend!

  7. maemiller says:

    ive never had goat cheese until it tried it in this salad. its mild and creamy and it pairs so well with the clementines without over powering it and its so fresh and light…

    Oh Jeez, do I not sound like someone that watches too much of the food network?

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