From The Farmer’s Table – Recipes

Celebrate the peak of tangerine season with these tasty and healthy salads. The following recipes call for clementines, but any tangerine could be used. If you substitute a larger tangerine for the clementine, reduce the number of tangerines in the recipe. The first two recipes are for dinner salads. The last two recipes could serve as a main dish salad entree for vegetarians.

Spinach Salad with Clementines
(Serves 4-6)
6 c. baby spinach leaves
12 clementines, peeled and sectioned
1/2 c. pecan pieces
6 green onions, sliced crosswise


3 tablespoons extra virgin olive oil
Juice of two Meyer lemons (about 1/4 cup)
1 T. Dijon mustard
Place the salad ingredients in a bowl. Stir the dressing ingredients together and toss with the salad.
Fennel-Clementine Salad
(serves 4-6)
1 large fennel bulb
10 clementines
1/4 c. freshly squeezed lemon juice
2 T fennel seeds
1 t. ground cumin
1 clove garlic, minced
salt and pepper to taste
Trim the fennel bulb, discarding the base and stems. Cut the bulb in quarters lengthwise and then slice crosswise into 1/4″slices.
Peel the clementines, cut them in half crosswise and separate them into sections. Set aside _ cup. Mix the rest of the clementine sections with the fennel slices in a serving bowl.
Crush the remaining 1/2 cup of the clementine sections with the back of a spoon; strain. Add the lemon juice and seasonings. Combine with the salad. Chill for at least 1 hour to blend the flavors.
Clementine-Black Bean Salad
(4-6 servings)
2 cups cooked barley or brown rice
1 16-ounce can black beans, drained and rinsed
1 red pepper, chopped
1 bunch green onions, white and green parts, chopped
12 clementines, peeled and sectioned
Butter or other loose leaf lettuce leaves
3-4 T. chopped cilantro
crumbled Mexican cheese
Combine barley or brown rice, black beans, pepper, onions and clementine sections. Chill _ hour or longer. Serve on lettuce leaves and garnish with chopped cilantro and crumled Mexican cheese if desired.
Clementine-Quinoa Salad
(4-6 servings)
2 c. cooked quinoa, chilled
2 T. balsamic vinegar
1 T. Dijon mustard
1 _ t. olive oil
8 black olives, sliced
1 small red onion, chopped
1 cup chopped celery
1 green bell pepper, chopped
1 red bell pepper, chopped
12 clementines, sectioned
slivered almonds to garnish

Combine all ingredients and chill until ready to serve. Garnish with slivered almonds.

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