Tuesday, December 20, 2011
So let me start off by saying how sorry I am for such a long gap between posts, my exams got in the way. That being said, I have lots of great recipes to share with you all over the coming days, and I'm going to start with this one. Over Thanksgiving, my family had a variation of this salad at my aunt's house. She used blueberries where I used clementines, though any berry (strawberry and blackberry also come to mind) would be great in this. If you don't have a few clementines on hand, I think a can of well drained mandarin oranges would also work.
On a different note, if you wanted to leave out the greens, the clementines could be tossed with the dressing, almonds, and feta to make a lovely citrus salad/salsa. I would love to hear back if any of your try these variations.
*Note to vegans, the dressing contains Worcestershire, so it is not vegan in this form, but I believe there are substitutes for it out on the market.
This recipe makes 4 side salad portions or two dinner portions, but can easily be doubled.