Quick Fix
Clementine, Date and Stilton Salad
Prep Time: 15 Minutes Start to Finish: 15 Minutes 8 servings
- 6 clementines
- 2 tablespoons white balsamic vinegar
- 2 teaspoons honey
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 8 cups mixed spring greens
- ¾ cup chopped dried Medjool dates
- ¾ cup crumbled Stilton cheese (3 oz)
- ½ cup coarsely chopped candied walnuts
1 Grate peel from 2 clementines to equal 1 teaspoon. Cut 2 clementines in half; squeeze enough juice to equal 2 tablespoons. Peel and slice remaining 4 clementines.
2 In small bowl, stir clementine juice and peel, vinegar, honey, oil, salt and pepper with whisk until blended.
3 On serving platter or individual plates, arrange salad greens. Top with sliced clementines, dates, cheese and walnuts. Drizzle with vinaigrette, or serve on the side.
1 Serving: Calories 240; Total Fat 15g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 25g (Dietary Fiber 4g); Protein 6g Exchanges: 1½ Fruit, ½ High-Fat Meat, 2½ Fat Carbohydrate Choices: 1½
Festive Touch This special salad would be a great side for Rosemary Prime Rib Roast (see recipe).
