Recipe from Jackie Newgent, Ill.
Starring sweet, flavorful Clementines and spinach, this tastebud-tantalizing salad is studded with creamy, calcium-rich cheese and crunchy, nutrient-packed nuts.
2 clementines, segmented or sectioned
3 ounces soft goat cheese, crumbled
3 tablespoons pine nuts or chopped walnuts, toasted
4 cups packed (9 ounces) baby spinach
Lemon-Clementine Vinaigrette Dressing
1 peeled clementine
1 tablespoon fresh lemon juice
2 teaspoons vegetable or extra virgin olive oil
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Arrange the clementine segments, goat cheese and walnuts over the baby spinach. For the dressing, combine the clementine, lemon juice, oil, salt and pepper in a blender until pureed. Drizzle the dressing over salad or serve on the side.
Makes 4 servings.
Nutrition Facts (per serving): 160 calories, 10 g total fat, 4 g saturated fat, 10 mg cholesterol, 200 mg sodium, 11 g total carbohydrate, 3 g dietary fiber, 6g sugars, 8 g protein, 100% DV vitamin A, 70% DV vitamin C, 10% DV calcium, 15% DV iron
Note: To segment a clementine, cut off the top and bottom. With a sharp knife, remove the skin, including all the white surface membrane, of the clementine. Remove each segment by slicing down with the knife on each segment side to free it from the membrane.