Spinach-Clementine Salad
Author: AP/Recipe from Zarela, Mexican restaurant in Manhattan, New York City
Ingredients
6 cups baby spinach leaves
12 clementines, sectioned
1/2 cup walnut or pecan pieces
1 bunch green onions, sliced crosswise (optional)
1/2 cup sliced water chestnuts (optional)
For the dressing:
3 tablespoons olive oil
1/4 cup fresh lemon or lime juice
1 tablespoon Dijon mustard (optional)
Directions
Place the salad ingredients in a bowl. Stir the dressing ingredients together and toss with the salad.
Makes 4 to 6 servings.
Recipes
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