Spinach and Clementine Salad with Cherries

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

Spinach and Clementine Salad with Vanilla Sugar Almonds

Yield: 2 side salads
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Salads are so much fun to dress up. Making a quick dressing and coating some almonds really makes a pretty plate.

Ingredients

Vanilla sugar almonds:

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

Dressing

  • juice of 1 clementine
  • 1 Tbs raspberry vinegar
  • 2 tsp water
  • 2 tsp olive oil
  • 1 tsp sugar

Salad

  • salad plate full of baby spinach
  • 1 Clementine
  • 1/3 c dried cherries

Instructions

  1. Whisk all dressing ingredients together.
  2. 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.
  3. Peel clementine and slice into rounds. Place spinach on a plate. Top with clementine slices, cherries, and almonds. Drizzle with dressing.

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Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 599Total Fat 27gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 21gCholesterol 10mgSodium 307mgCarbohydrates 84gFiber 7gSugar 69gProtein 9g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Sundried Tomato Hummus

Sundried Tomato Hummus

Yield: 6 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Skip the pre-made hummus. It's super easy to make at home, and you can customize everything to your liking.

Ingredients

  • 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

Instructions

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

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 152Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 57mgCarbohydrates 14gFiber 4gSugar 3gProtein 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.