Mesclun Salad with Clementines

★★★★★ 1 Review
Chef_Scott avatar
By Scott Anderson
from Shepherdstown, WV

This is a colorful summer salad, but with fresh ingredients available all year round you can make this all-natural healthy salad anytime of the year. I like to change up my salad greens at times and incorporate green leaf, red leaf, spinach, frislee, escarole and romaine into the mix. I wish that many would move away from the traditional iceberg lettuce and into using fresher more nutritious greens like those listed above. Iceberg certainly has the crunch, but it’s like eating ice, there is little if any nutritional value in iceberg lettuce. So give this salad a try and you will be surprised with how well you’ll like the difference in using fresh mixed greens.

serves 7
prep time 15 Min


  •   1 small
    head red leaf lettuce, torn into bite sized pieces
  •   1 small
    head green leaf lettuce, torn into bite sized pieces
  •   4 c
    fresh spinach leaves, stems picked off and torn into bite sized pieces
  •   1 medium
    red onion, sliced thin
  •   2
    clementines (you can substitute 2 small cans mandarin oranges, drained)
  •   1/4 c
  •   1/2 tsp
  •   1/2 tsp
    dry mustard
  •   1/2 tsp
    paprika, sweet mild
  •   1/2 tsp
    celery salt
  •   1/4 c
    grapeseed oil
  •   1/2 c
    red wine vinegar

How To Make

  • 1
    Mix lettuce and next three ingredients in a large salad bowl, reserving several onion slices and separated clementines segments for garnish.
  • 2
    Combine Sucanat and remaining ingredients in a blender or shaker jar; blend or shake well.
  • 3
    Add about half of the dressing just before serving; toss well. Garnish with reserved clementines and red onion slices.
  • 4
    To make this more a meal add in sliced grilled chicken breast, some fresh sliced strawberries or whole raspberries and blackberries. I like to add fresh croutons and toasted pine nuts or sunflower seeds to give it a nice crunch.

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