I just love fruit in my salad and now that you can buy large boxes of clementines in season they make the perfect salad addition. Garbanzo beans (chickpeas) are also great salad additions because they don’t get soggy or break like some other beans will. This is a light side salad that goes great with heavier winter recipes. Half the recipe if it’s just a family of four or less. The salad also stays well for a few days if you keep the dressing off until serving.
- 4 clementines, peeled and divided, as much white pith removed as possible
- 2-3 clementines, juiced (about 1/4 cup juice)
- 1 pound baby spinach, washed and dried
- 2 cans chickpeas, rinsed and drained
- 1 small red onion, chopped
- 2 tbsp. white wine vinegar
- 2 tbsp. Dijon mustard
- 2 tbsp. olive oil
- Make your vinaigrette by whisking together the vinegar, mustard, and olive oil. Add the juice from the 2 clementines and a dash of S/P to season. Whisk again and taste. Adjust as needed and set aside.
- Prepare the salad by placing the spinach in a large bowl and topping with the chickpeas, onion, and clementines.
- Prior to serving, drizzle the vinaigrette over the salad and toss well. Serve immediately.
Recipe source: Adapted from a WholeFoods recipe
Time: 30 minutes