Baby Spinach Salad with Clementines and Pine Nuts - Fox 2 News Headlines

Baby Spinach Salad with Clementines and Pine Nuts

  • Recipe CollectionMore>>

  • Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Monday, July 28 2014 9:05 AM EDT2014-07-28 13:05:58 GMT
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market

  • Club Corp Charity Golf Outing

    Club Corp Charity Golf Outing

    Sunday, July 27 2014 12:03 AM EDT2014-07-27 04:03:46 GMT
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.
  • TAQO Detroit's Fajitas and Guacamole

    TAQO Detroit's Fajitas and Guacamole

    Wednesday, July 23 2014 12:08 PM EDT2014-07-23 16:08:32 GMT

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

Recipe from Jackie Newgent, Ill.

Starring sweet, flavorful Clementines and spinach, this tastebud-tantalizing salad is studded with creamy, calcium-rich cheese and crunchy, nutrient-packed nuts.

2 clementines, segmented or sectioned
3 ounces soft goat cheese, crumbled
3 tablespoons pine nuts or chopped walnuts, toasted
4 cups packed (9 ounces) baby spinach
Lemon-Clementine Vinaigrette Dressing
1 peeled clementine
1 tablespoon fresh lemon juice
2 teaspoons vegetable or extra virgin olive oil
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Arrange the clementine segments, goat cheese and walnuts over the baby spinach.  For the dressing, combine the clementine, lemon juice, oil, salt and pepper in a blender until pureed.  Drizzle the dressing over salad or serve on the side.  

Makes 4 servings. 

Nutrition Facts (per serving): 160 calories, 10 g total fat, 4 g saturated fat, 10 mg cholesterol, 200 mg sodium, 11 g total carbohydrate, 3 g dietary fiber, 6g sugars, 8 g protein, 100% DV vitamin A, 70% DV vitamin C, 10% DV calcium, 15% DV iron

Note: To segment a clementine, cut off the top and bottom. With a sharp knife, remove the skin, including all the white surface membrane, of the clementine. Remove each segment by slicing down with the knife on each segment side to free it from the membrane.

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices