- Rinse and spin-dry the lettuce and the spinach, then put them in a salad bowl.
- 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.
- 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 (150g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ¾||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Calcium, Fibre, Iron, Magnesium, Manganese, Vitamin B1, Vitamin B6
- Good source of :
- Excellent source of :
- Folacin, Vitamin A, Vitamin C, Vitamin E, Vitamin K
- Diet-related health claims :
- Artery-healthy, Heart-healthy
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Top ReviewsView All Reviews
Katharsisfebruary 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.