Quantcast

Baby Spinach Salad with Clementines and Pine Nuts - KOAM TV 7

Baby Spinach Salad with Clementines and Pine Nuts

Recipe from Jackie Newgent, Ill.

Starring sweet, flavorful Clementines and spinach, this tastebud-tantalizing salad is studded with creamy, calcium-rich cheese and crunchy, nutrient-packed nuts.

2 clementines, segmented or sectioned
3 ounces soft goat cheese, crumbled
3 tablespoons pine nuts or chopped walnuts, toasted
4 cups packed (9 ounces) baby spinach
Lemon-Clementine Vinaigrette Dressing
1 peeled clementine
1 tablespoon fresh lemon juice
2 teaspoons vegetable or extra virgin olive oil
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Arrange the clementine segments, goat cheese and walnuts over the baby spinach.  For the dressing, combine the clementine, lemon juice, oil, salt and pepper in a blender until pureed.  Drizzle the dressing over salad or serve on the side.  

Makes 4 servings. 

Nutrition Facts (per serving): 160 calories, 10 g total fat, 4 g saturated fat, 10 mg cholesterol, 200 mg sodium, 11 g total carbohydrate, 3 g dietary fiber, 6g sugars, 8 g protein, 100% DV vitamin A, 70% DV vitamin C, 10% DV calcium, 15% DV iron

Note: To segment a clementine, cut off the top and bottom. With a sharp knife, remove the skin, including all the white surface membrane, of the clementine. Remove each segment by slicing down with the knife on each segment side to free it from the membrane.

  • Recipes from the KOAM Morning NewsAll RecipesMore>>

  • Crocktober: Turkey CrockPot

    Crocktober: Turkey CrockPot

    Friday, October 27 2017 6:29 PM EDT2017-10-27 22:29:03 GMT
    Turkey CrockPot - from Shirley Beneke, Parsons KS 5-7lb Turkey Breast 1 pkg dry onion soup mix 16 oz can whole cranberry sauce Place turkey in slow cooker. Combine soup mix and cranberry sauce.  Spread over turkey.  Cover.  Cook on low for 8 hours.   Serve over rice.More >>
    Turkey CrockPot - from Shirley Beneke, Parsons KS 5-7lb Turkey Breast 1 pkg dry onion soup mix 16 oz can whole cranberry sauce Place turkey in slow cooker. Combine soup mix and cranberry sauce.  Spread over turkey.  Cover.  Cook on low for 8 hours.   Serve over rice.More >>
  • Slow Cooker Cheesy Bacon Ranch Pototoes

    Slow Cooker Cheesy Bacon Ranch Pototoes

    Wednesday, October 25 2017 1:27 PM EDT2017-10-25 17:27:04 GMT
    INGREDIENTS: 6 slices bacon 3 pounds red potatoes, chopped 1 1/2 cups shredded cheddar cheese, divided 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste 2 tablespoons chopped chives DIRECTIONS: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside. Line a slow coo...More >>
    INGREDIENTS: 6 slices bacon 3 pounds red potatoes, chopped 1 1/2 cups shredded cheddar cheese, divided 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste 2 tablespoons chopped chives DIRECTIONS: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside. Line a slow coo...More >>
  • Crocktober: Nacho Hashbrown Casserole

    Crocktober: Nacho Hashbrown Casserole

    Friday, October 20 2017 11:38 AM EDT2017-10-20 15:38:31 GMT
    Nacho Hashbrown Casserole 1 pkg (32oz) frozen cubed hashbrowns 1 can cream of celery soup 1 can nacho cheese soup 1 large onion, finely chopped 1 cup (8oz) sour cream In a greased 3 quart crockpot, combine all ingredient but sour cream.  Cover and cok on low for 3-4 hours, until potatoes are tender.  Stir in sour cream. Cover and cook another 15-30 minutes Angel Barnett Riverton, KSMore >>
    Nacho Hashbrown Casserole 1 pkg (32oz) frozen cubed hashbrowns 1 can cream of celery soup 1 can nacho cheese soup 1 large onion, finely chopped 1 cup (8oz) sour cream In a greased 3 quart crockpot, combine all ingredient but sour cream.  Cover and cok on low for 3-4 hours, until potatoes are tender.  Stir in sour cream. Cover and cook another 15-30 minutes Angel Barnett Riverton, KSMore >>
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by Frankly

KOAM - Licensed to Pittsburg, Kansas
Send tips, ideas and press releases to: tips@koamtv.com
Send newsroom questions or comments to: comments@koamtv.com
Phone: (417) 624-0233 or (620) 231-0400
Web comments or questions: webmaster@koamtv.com
Newsroom Fax: (417) 624-3158

Powered by WorldNow All content © Copyright 2000 - 2017 KOAM. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.