Cuties Salad with Fennel, Feta
and Honey Citrus Dressing
Sun Paci;c
1 large or 2 small fennel
bulbs, trimmed
6 Cuties* clementines
To prepare the dressing, combine all ingredients in
a blender and process until smooth. Keep refrigerated
for up to 1 week.
6 cups mixed spring greens
(about 5 ounces)
¾ cup crumbled feta cheese
HONEY CITRUS DRESSING
2 Cuties* clementines,
peeled and segmented
½ cup cider vinegar
Finely shave fennel with a sharp knife or mandoline.
Crisp in ice water for 10 minutes. Spin dry before using.
Remove peel from the clementines and cut the fruit
into ¼-inch-thick slices. Set aside.
In a large bowl, toss greens and fennel with ½ cup
of dressing to coat nicely. Serve on a large platter or
divide among individual plates.
2 tablespoons
minced shallots
1½ teaspoons
Dijon mustard
Top the salad with the sliced clementines and sprinkle
with feta. Drizzle with a little extra dressing if desired.
Makes 8 servings.
1½ teaspoons kosher salt
2 tablespoons honey
Freshly ground
black pepper
* Brands may vary by region; substitute a similar product.
1 cup olive oil
Winter Fruit Salad with
Mustard-Lime Vinaigrette
Cecelia Packing/Earth Source Trading/Sun World
8 cups torn salad greens
2 Cara Cara navel oranges,
peeled and sectioned
1 cup Scarlotta
Seedless grapes
1 pear, cored and
thinly sliced
¼ cup chopped walnuts
To prepare the vinaigrette, combine lime juice,
mustard, vinegar, honey, water, salt and pepper
in a small bowl. Slowly pour in oil, whisking
constantly until blended.
In a large salad bowl, toss salad greens, fruit
and walnuts.
Drizzle the vinaigrette over the salad and gently
toss to coat. Serve immediately. Makes 8 servings.
MUSTARD-LIME
VINAIGRETTE
4 teaspoons fresh lime juice
2 teaspoons Dijon mustard
2 teaspoons white
wine vinegar
1 teaspoon honey
¼ cup water
½ teaspoon sea salt
¼ teaspoon freshly ground
black pepper
4 tablespoons olive oil
68 A Decade of Cooking The Costco Way
