by sweetandsavourypursuit

I just love this Spinach and Clementine Salad.  In fact, I have become somewhat addicted to it and have had it at least 4 times in the last 10 days! What’s really great about it is that it is made up of complementing flavours and contrasting textures. The baby spinach with the soft goat cheese and the crunchy Marcona almonds, the clementines bursting with sweet juice and the sharp flavour of the red onions all come together to make a simple yet yummy spinach salad. This salad, filled with nutrient rich ingredients, is so delicious and so quick to put together that you will probably find yourself making it more often than other salads.  The salad will serve four people as a starter or a side, but if you are having it as a main, there will probably only be enough for 2-3, depending on your appetite!

If you are not familiar with Marcona almonds they are a Spanish variety of almonds found in many gourmet food markets but are becoming increasingly available in supermarkets.  I got mine from Costco.  If you don’t have any in your pantry, I would just use regular unsalted almonds.

• Servings: 4
• Difficulty: easy

Author: Sweet and Savoury Pursuits

Ingredients:

For the salad:

• 5 cups packed baby spinach, washed
• 4-5 clementines, peeled and segmented
• 1/4 cup unsalted toasted Marcona (or regular) almonds, coarsely chopped
• 1/4 small red onion, sliced into thin slivers
• crumbled soft goat cheese, to taste

For the dressing:

• 3 Tbs. extra virgin olive oil
• 1 Tbs. pure apple cider vinegar
• 2 tsp. honey
• 1/8 tsp. salt
• freshly ground pepper, to taste

Directions:

For the dressing, combine the olive oil, apple cider vinegar, honey, salt and pepper and whisk until the dressing has emulsified. Set aside.
In a large bowl, top the baby spinach with the clementines, red onion, almonds, and goat cheese.   Drizzle the dressing over the salad and toss well or serve the dressing on the side.
Enjoy!

by amandascookin

Prep Time: 2 hours, 10 minutes

Total Time: 2 hours, 10 minutes

Ingredients

• 1 clove garlic, minced
• 2 tablespoons garlic wine vinegar (red or white wine vinegar will work as well)
• 1 1/2 teaspoons canola oil
• 1 teaspoon hot sauce
• 1/8 freshly ground black pepper
• 1 large avocado, cut into 1/2-inch pieces
• 2 large Roma tomatoes, chopped
• 1 15-ounce can black eyed peas, drained and rinsed
• 1 14-ounce can whole kernel corn, drained
• 1 bunch (about 2/3 cup) green onions, sliced
• 1/3 cup chopped fresh cilantro

Instructions

1. In a large bowl, whisk together the garlic, vinegar, oil, hot sauce and pepper.
2. Add avocado and turn to coat. Add remaining ingredients and stir to mix well.
3. Chill, covered, for 2 hours to allow flavors to meld. Serve with tortilla chips or nachos

• Type : Salads
• Cooking time : 10 Minute (s)
• Total time : Minute (s)
• Number of persons : 2 People

ingredients

•     2 artichoke hearts
•     100 g of green beans
•     80 g of cherry tomato
•     1 spring onion
•     50 g of salads
•     For the vinaigrette :
•     2 boiled eggs
•     2 c . tablespoons olive oil
•     2 c . vinegar
•     2 c . tablespoons lemon juice
•     2 sprigs of chives chiseled
•     salt
•     pepper

 preparation

1. Remove the stems and cut the beans into pieces .
2. Steamed artichoke hearts quartered and beans for 10 to 15 minutes.
3. Cut the spring onion finely bias and cherry tomatoes in half .
4. Prepare a vinaigrette with olive oil, vinegar and lemon juice . Salt and pepper then add the chives.
5. Mash the boiled eggs in a colander stainless steel for vermicelli egg , stir into dressing.
6. Arrange on a platter varied salads, garnish with vegetables and vinaigrette accompanied by boiled eggs.

• Type: Salads 
  
• Cooking time: Minute (s) 
• Total time: 20 Minute (s) 
• Number of people: 4 People

INGREDIENTS

• 2 avocados 
• Juice of one lemon 
• 2 grapefruit 
• 250 g peeled shrimp 
• 100 g of salads 
• 20 g flaked almonds, toasted 
• 4 sprigs of chives 
• For the vinaigrette: 
• 1 c. Coffee Honey 
• 2 c. vinegar 
• 3 c. tablespoons olive oil 
• Salt 
• Pepper

PREPARATION 

1. Peel the grapefruit raw and reclaim neighborhoods. Blanch shrimp in salt and lemon simmering water for 2 minutes. Drain and set aside. 
2. Cut avocados in half, remove the core, peel, cut into regular neighborhoods and lemon juice. 
3. Arrange the salad dome in the serving dish, garnish with shrimp, avocado and grapefruit quarters and sprinkle with almonds and chives. 
4. Dissolve the honey in the vinegar, add the olive oil, salt and pepper. 
5. Serve fresh salad with her dressing. 
6. Good to know: Carefully cut the avocado, lemon juice immediately quarters and place on a serving dish for handling blackens their fragile flesh.