JAN
23

Spinach and Clementine Salad with Cherries

Lunch, Side Dish, Side Salads | 2 comments

This afternoon I was telling my friend what I had for lunch today. She asked me what was with all the summer food. Huh? Salad…hummus…summer food. I honestly hadn’t even thought of that, though it was quite warm for January today so I guess that could be my excuse. I was just trying to use up the can of garbanzo beans I opened for Madeline almost a week ago (she thinks they are only good for tossing. on my clean floor.). I had made a mental note to make hummus about 3 days back and finally got down to it. Clementines, I said, aren’t a summer food. But it was a salad, and salads are summery.

Regardless of if salad means summer, I had an unopened box of spinach and a lunch to make. A lunch that included a salad and hummus on toasted bread with some red peppers for dipping. It was very good. I’ll leave it at that – not excusing my summer food – because this honestly took me forever to write up. The left ring finger is a vital component of fast typing, and my left ring finger is currently not at my disposal.

Spinach and Clementine Salad with Vanilla Sugar Almonds
a goodLife {eats} creation

  • salad plate full of baby spinach
  • 1 Clementine
  • 1/3 c dried cherries
  • 1 Tbs vanilla sugar almonds (recipe follows)
  • dressing (recipe follows)

Peel clementine and slice into rounds. Place spinach on a plate. Top with clementine slices, cherries and almonds. Drizzle with dressing.

vanilla sugar almonds:

  • 1/4 c sugar
  • 2 tsp butter
  • 2 tsp vanilla
  • 1/2 c almonds

Melt sugar, butter, and vanilla in a saucepan over medium-high heat. Stir in almonds. Spread almonds out on a plate so sugar can harden. Store in an airtight container or ziplock bag. Sprinkle on salads or snack on them.

dressing:

  • juice of 1 clementine
  • 1 Tbs raspberry vinegar
  • 2 tsp water
  • 2 tsp olive oil
  • 1 tsp sugar
  • Wisk all ingredients together. Drizzle over salad.

Sundried Tomato Hummus
a goodLife {eats} creation

  • 1 1/2 c garbanzo beans (chickpeas)
  • 3 T olive oil
  • 2 tsp lemon juice
  • 2 Tbs water
  • 2 Tbs sesame seeds
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/3 c chopped sundried tomatoes
  • salt and pepper, to taste
  • parsley for garnish, optional

Puree all ingredients, except parsley and sundried tomatoes, in a food processor. Add additional water, if necessary, to get a smooth puree. Add sundried tomatoes and pulse the processor a few more times until tomatoes are incorporated and have been finely chopped. Season to taste with salt and pepper. Serve, sprinkled with parsley, if desired.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

Email  Facebook  Twitter  Pinterest

2
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Marie-Ève - February 06, 2009 @ 10:42 pm

    This looks delicious! Your blog is lovely Katie, I love the design. I’m actually looking into working my design / template. Did you do it yourself? Thanks for your comment! Marie-Ève :)

    [Reply]

  • 2
    Tammy - May 13, 2009 @ 2:49 am

    I made this salad for supper, and it was wonderful!! I loved the combination of flavors, especially the vinaigrette. Thanks for sharing!

    [Reply]

Leave a Comment