Salad with Mandarin-Pear Dressing
Bartlett pears give body and a creamy texture to this low-oil dressing, which
tops a salad composed of fresh spinach, lettuce, and Clementines.
16-ounce can Bartlett pears in juice
2 large Satsuma or Kinnow mandarins
2 tablespoons vegetable oil
½ teaspoon prepared mustard
½ teaspoon salt
cups torn fresh spinach leaves
4 cups torn mixed lettuce leaves
6 Clementines or other mandarins
¼ cup sliced natural almonds, toasted
Prepare Mandarin-Pear Dressing: Drain pears, reserving ¼
cup juice. Cut mandarins crosswise in half and ream to extract ½
cup juice. In blender, blend drained pears, reserved pear juice, the tangerine
juice, oil, mustard, and salt until smooth. Pour dressing into a glass pitcher
or jar; cover and refrigerate until cold.
2. Just before serving, prepare Salad: Divide spinach and lettuce among 6 salad plates. Peel Clementines; separate into segments and remove any fibrous strings or membrane. Place segments over greens on plates. Sprinkle almonds on top and drizzle with about 2 tablespoons dressing. Pass remaining dressing.
Yield: Serves: 6.
This recipe has not been kitchen tested.
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Copyright © 1999-2003 S.H. Klock/ The Recipe
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