Sunday, 28 August 2016

Lettuce, Clementine and Fig Salad

2 servings

Preparation 10 minutes
200 calories per serving

1/2 Boston lettuce, or curly leaf
2 cups baby spinach
2 tbsp extra virgin olive oil
3 Clementines
1 tbsp lemon juice, freshly squeezed
salt and pepper to taste
1/3 cup walnuts
2 dried figs, cut into small pieces

Rinse and spin-dry the lettuce and spinach, then put them in a salad bowl. Squeeze the juice from one clementine 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 clementine juice, pour in the lemon juice, then season with salt and pepper. Whisk well using a fork until the dressing is emulsified. Pour over the salad. Add the walnuts and chopped figs. Toss well. Serve.

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