Have some clementines that are a bit past their prime? This refreshing and super nutritious salad is a great way to use the clementines up and avoid leaving them in the fruit bowl until they're ready for the compost bin. You can substitute oranges, but I like the little bite-sized clementines. Plus, my clementines sometimes are in such a state (the skins are getting hard) that no one will eat them. People certainly do in the salad! The clementines add a nice sweet punch to the spinach greens, and carrots, green onions, and celery provide additional flavor. I use feta cheese in the salad, which adds creaminess and saltiness. Goat cheese would work well, too. You can sprinkle on a few nuts if you like extra crunch. I usually add some sliced, toasted almonds just before serving the salad, and the almonds complement the clementines well. If you'd like to make the salad ahead of time, just mix the fruit and veggies with the dressing in the bottom of the bowl, add the spinach to the top, cover and refrigerate the salad, then mix everything just before serving. Want to add a protein for a main dish salad? The salad works well topped with sliced chicken or even grilled salmon. Enjoy!
Easy Clementine (or Orange) and Spinach Salad -- Serves 4+
2-3 tablespoons of orange juice
2 tablespoons of cider vinegar
2 tablespoons of extra-virgin olive oil
1/4 cup of chopped celery (a stalk or so)
1/4 cup of chopped green onions
1/4 cup of shredded carrots
1 - 1 1/2 cups of clementine segments (about 6 clementines, peeled, and segmented)
3 - 4 tablespoons of feta cheese
Salt and pepper to taste
5 - 6 good handfuls of washed and dried spinach, preferably "baby" (6 - 8 ounces)
2 - 4 tablespoons of toasted, sliced almonds, optional but good
In a large salad bowl whisk together well the orange juice, cider vinegar, and olive oil. Stir in the celery, green onions, carrots, orange segments, and feta cheese until everything is coated and moistened. Taste a little of the mixture and add salt and pepper, if you like. Top the mixture with the spinach and refrigerate the salad until time to serve it. Just before serving, stir/toss the spinach with the other ingredients until everything is well mixed. Sprinkle on the almonds, if you're using them.
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