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)
Salad:
6 c. baby spinach leaves
12 clementines, peeled and sectioned
1/2 c. pecan pieces
(optional)
6 green onions, sliced crosswise

Dressing:

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
optional:
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.

The Actors' Gang

Be the first to comment

Leave a Reply

Your email address will not be published.


*


This site uses Akismet to reduce spam. Learn how your comment data is processed.