Corn and watermelon—your perfect summer treats!
TROPICAL CLEMENTINE SALAD
Andean Sun Produce
¼ cup clementine juice, from about
¼ cup liquid coconut oil or light olive oil
1 teaspoon Dijon mustard
Salt and pepper
¼ teaspoon ground coriander, optional
¼ teaspoon ground cinnamon, optional
8 clementines, peeled and sliced horizontally
into ¼-inch thick rounds
1 medium fennel bulb, trimmed and thinly sliced
5-6 cups chopped romaine lettuce
;⁄; cup thinly sliced red onion
;⁄; cup slivered almonds, toasted
;⁄; cup unsweetened coconut ;akes, toasted
1 cup diced fresh pineapple
¼ cup crumbled feta, optional
In a large bowl, combine all salad ingredients.
In a small bowl, whisk together juice, oil, and
mustard. Season to taste with salt and pepper.
Add coriander and cinnamon, if desired. Whisk
again. Drizzle dressing over salad and toss to coat.
Makes 6-8 servings.