Clementine Salad with Mandarin-Pear
Posted By: jack Fri 5 Nov 2004 12:57 pm
Puréed Bartlett pears give body and a creamy texture to this low-oil dressing,
which tops a salad composed of fresh spinach, lettuce, and Clementines.
1 16-ounce can Bartlett pears in juice
2 large Satsuma or Kinnow mandarins
2 tablespoons vegetable oil
½ teaspoon prepared mustard
½ teaspoon salt
4 cups torn fresh spinach leaves
4 cups torn mixed lettuce leaves
6 Clementines or other mandarins
¼ cup sliced natural almonds, toasted
1. Prepare Mandarin-Pear Dressing: Drain pears, reserving ¼ cup juice. Cut
mandarins crosswise in half and ream to extract ½ cup juice. In blender, blend
drained pears, reserved pear juice, the tangerine juice, oil, mustard, and salt
until smooth. Pour dressing into a glass pitcher or jar; cover and refrigerate
2. Just before serving, prepare Salad: Divide spinach and lettuce among 6 salad
plates. Peel Clementines; separate into segments and remove any fibrous strings
or membrane. Place segments over greens on plates. Sprinkle almonds on top and
drizzle with about 2 tablespoons dressing. Pass remaining dressing.
Yield: Serves: 6.