Sunday, March 9, 2014

Clementine Spinach Salad with Sugared Almonds

If you're like me, the winter brings a wealth of citrus into your home. In particular, clementines or tangerines, usually whatever you can buy in a crate or in a big bag. I eat them daily throughout the winter but sometimes I want to do a little more with them than just eat them plain. I came across this great, simple side salad recipe and found what may be my new favorite fruity salad. I may even try making this again with a citrus grilled chicken or fish to add a bit of protein. Enjoy!

Clementine Spinach Salad with Sugared Almonds (Serves 4)


  • Bag of baby spinach
  • 4-6 clementines
  • 1 red onion, thinly sliced
  • 1 bag of dried cranberries
  • 1 cup sliced almonds
  • 1 TB honey
  • 1 1/2 TB sugar
  • 1/4 cup olive oil
  • 2 TB red wine vinegar
  • 1/2 tsp. salt
  • dash of pepper
  • 1 tsp. dried parsley
  • 2 TB sugar
  • dash of Tabasco

To make the sugared almonds, melt butter in a skillet over medium heat. Add almonds, and toast, stirring frequently, until almonds are light brown, about 5 minutes. Toss with sugar, and spread almonds on a plate to cool.

To make the dressing, combine all ingredients in a jar with a tight-fitting lid and shake until combined.

Combine the spinach, oranges, onion and cranberries in a large bowl. Toss with the dressing and sprinkle with almonds. Serve immediately.

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