Clementine Salad with Mandarin-Pear Dressing

Puréed Bartlett pears give body and a creamy texture to this low-oil dressing, which tops a salad composed of fresh spinach, lettuce, and Clementines.


1 16-ounce can Bartlett pears in juice
2 large Satsuma or Kinnow mandarins
2 tablespoons vegetable oil
½  teaspoon prepared mustard
½  teaspoon salt


4 cups torn fresh spinach leaves
4 cups torn mixed lettuce leaves
6 Clementines or other mandarins
¼ cup sliced natural almonds, toasted

1. 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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