Lettuce, Fig, and Clementine Salad

38 Reviews
88% would make this recipe again

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Preparation : 10 min
200 calories/serving

Ingredients

1 Boston lettuce, or curly leaf 200 g
4 cups baby spinach 65 g
1/4 cup extra virgin olive oil 65 mL
6 clementines 360 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2/3 cup walnuts [optional] 65 g
4 dried figs, cut into small pieces 1/4 cup

Method

  1. Rinse and spin-dry the lettuce and the spinach, then put them in a salad bowl.
  2. Press one clementine out of three and collect the juice into a small bowl. Peel the remaining clementines, separate into segments, then add them to the salad bowl.
  3. Add the extra virgin olive oil to the reserved clementine juice, pour in the lemon juice, then season with salt and pepper. Whisk well using a fork until the vinaigrette is emulsified. Pour it over the salad. Add the walnuts (optional) and chopped figs.Toss well to combine. Serve.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

200

Fat

15 g

23 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

10 mg

1 %

Carbohydrate

19 g

6 %

Fibre

3 g

13 %

Sugars

14 g

Net Carbs

16 g

Protein

2 g

Vitamin A

40 %

Vitamin C

67 %

Calcium

6 %

Iron

9 %
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Vegetables 0
Fats 3
More info
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Reviews

38 Reviews (37 with rating only) 88% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fruits | Vegetables | First courses/Appetizers | Salads | No Cook | Buffet

Top Reviews

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february 27, 2009 | I would make this recipe again

This is a very nice salad. The figs and clementines keep it sweet and the dressing is light.

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