| Clementines are the small citrus in boxes or mesh | | | | 1/2 cup fat-free mayonnaise (optional) |
| bags that appear in markets during the winter | | | | 3 cups shredded Chinese cabbage, chopped romaine |
| months. This year's crop is tasty, juicy and plentiful | | | | lettuce or baby spinach leaves (or a combination) |
| (prices are low!). | | | | Combine all ingredients except the greens and mix |
| They're great for snacking, dessert or in fruit salads. | | | | thoroughly. Toss with the greens and serve. |
| Clementines also make a wonderful addition to almost | | | | 6-8 servings |
| any green salad, or in hearty salads with whole grains | | | | Note: To make ahead, combine everything but the |
| and beans. I've included five of Diana's recipes below | | | | greens and chill. Toss in the greens at the last minute. |
| to get you started. | | | | ********** |
| In Canada and perhaps elsewhere clementines may | | | | Clementine-Black Bean Salad |
| be called mandarins. Technically clementines are a | | | | 2 cups cooked barley or other whole grain of your |
| cross between mandarins (Citrus reticulata) and | | | | choice, chilled |
| Seville oranges (Citrus auratium). The recipes can be | | | | 1 16-ounce can black beans, drained and rinsed |
| made with any of the tangerine-sized citrus or with | | | | 1 green pepper, chopped |
| oranges sections cut into bite-size pieces. | | | | 1 bunch green onions, chopped |
| To prepare clementines for salads, just peel and | | | | 12 clementines, peeled and sectioned |
| section. If they are large or you want more flavor | | | | 1/4 cup honey-mustard salad dressing |
| from the juice in your salad, cut the peeled fruit in | | | | Butterhead or other lettuce leaves (optional) |
| half cross-wise before you separate the sections. | | | | Combine all ingredients except the lettuce and chill. |
| Look for boxes of small, firm fruit. I find that the | | | | Serve on a bed of lettuce leaves if desired. |
| smaller clementines often have the best flavor, | | | | 4-6 servings |
| although they may be more difficult to peel. If you | | | | ********** |
| get a box with poor flavor, look for another "brand" | | | | Fennel Salad with Clementines |
| (from the box labels) and try again. They come from | | | | 1 large or 3 small fennel bulbs |
| Spain, Morocco, South America and various other | | | | 10 clementines |
| countries; I haven't found any reliable way to tell | | | | 1/4 cup lemon juice |
| which will taste best. If you can find the ones from | | | | 2 tablespoons fennel seeds |
| California (usually labelled "California Cuties", in mesh | | | | 1 teaspoon ground cumin |
| bags), they seem to be consistently good. | | | | 1 clove garlic, mincedpinch cayenne, or to taste |
| Orange or lemon peels can be grated ("zest") for | | | | 1/2 teaspoon salt, or to taste |
| flavoring, but DO NOT try to use clementine peels | | | | Freshly ground black pepper to taste |
| this way -- they are very bitter. | | | | Trim the fennel bulbs, discarding the base and stems. |
| Editorial note: Just a few years ago no one had heard | | | | Cut the bulb in quarters lengthwise and then slice |
| of clementines; now they're everywhere and they | | | | crosswise into 1/4"slices. |
| sell like hotcakes. I hope that food marketers will | | | | Peel the clementines, cut them in half crosswise and |
| take note that SHOPPERS WILL BUY healthful foods | | | | separate them into sections. Mix all but 1/2 cup of |
| if they are tasty, attractively packaged and | | | | the clementine sections with the fennel in a serving |
| reasonably priced. Vote with your pocketbook; buy | | | | bowl. |
| lots and enjoy! | | | | Crush the remaining 1/2 cup of the clementine |
| Spinach Salad with Clementines | | | | sections with the back of a spoon. Add the lemon |
| 6 cups baby spinach leaves | | | | juice and seasonings. Combine with the fennel and |
| 12 clementines, sectioned | | | | clementines and chill for at least 1 hour to blend the |
| 1/2 cup walnut or pecan pieces | | | | flavors. |
| 1 bunch green onions, sliced crosswise (optional) | | | | 4-6 servings |
| 1/2 cup sliced water chestnuts (optional) | | | | ********** |
| For the dressing: | | | | Clementine-Quinoa Salad |
| 3 tablespoons olive oil | | | | 2 cups cooked quinoa, chilled |
| Juice of two limes or lemons (about 1/4 cup) | | | | 2 tablespoons balsamic vinegar |
| 1 tablespoon Dijon mustard (optional) | | | | 1 tablespoon Dijon mustard |
| Place the salad ingredients in a bowl. Stir the dressing | | | | 1 jalapeno pepper, seeded and chopped |
| ingredients together and toss with the salad. | | | | 8 black olives, sliced |
| 4-6 servings | | | | 1 small red onion, chopped |
| ********** | | | | 1 cup chopped celery |
| Clementine-Wild Rice Salad | | | | 1 red or green bell pepper, chopped |
| 12 clementines, peeled and sectioned | | | | 12 clementines, sectioned |
| 1 6-ounce can sliced water chestnuts, drained | | | | 12 cherry tomatoes, halved or quartered |
| 2 bunches green onions, sliced thin | | | | Fat-free honey dijon mustard dressing, to taste |
| 2 cups cooked wild rice, chilled | | | | (optional) |
| 1 cup mint leaves (optional) | | | | Combine all ingredients and chill until ready to serve. If |
| 1 cup cilantro or Italian parsley leaves (optional) | | | | the salad seems too dry, moisten with a little white |
| 1/4 cup rice vinegarjuice of 1 lime | | | | wine or Italian salad dressing. |