Spinach and Clementine Salad With Dried Tart Cherries

Total Time
20mins
Prep 0 mins
Cook 20 mins

From www.aicr.com. Clementines can be both expensive and difficult to find as they are only available November through March. Substitute tangerines-honey tangerines being particulatiry good, if you cannot find them. Here is what I found online about the fruit: "Clementines are the tiniest of the mandarins. Imported from Spain, Morocco, and other parts of North Africa, clementines are a cross between a sweet orange and a Chinese mandarin. They are small, very sweet, and usually seedless. Most people think of clementines as small tangerines, but they're a different variety entirely, with a distinctive taste".(SOURCE:www.producepete.com/shows/clementines.html

Ingredients Nutrition

Directions

  1. Dry roast the walnuts lightly and set aside to cool.
  2. Whisk all the salad ingredients together except for the olive oil. Gradually whisk in the olive oil and incorporate. Best if salad dressing is prepared several hours in advance to allow to marinate.
  3. Once dressing has marinated, adjust seasoning if necessary. Whisk again.
  4. Wash and drain well the baby spinach leaves.
  5. In large salad bowl toss the salad ingredients together. NOTE: Do not add the walnuts to the salad until just before serving.
  6. Chill salad until ready to serve.
  7. Serve salad dressing on side.

Reviews

(1)
Most Helpful

This is a very nice salad. The combination of flavors is great. I used only 2 stalks of celery and that was good for us. The dressing is really good! Made for the Bargain Basement tag game.

susie cooks August 26, 2009

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