Clementines are the perfect salad citrus because they’re easy to peel and separate into neat little segments. Here, olives provide an appealing salty counterpoint.
2 oz. soft goat cheese, room temperature
1/4 cup plain low-fat yogurt
2 1/2 tablespoons water
1 1/2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups slightly packed baby spinach
3 cups slightly packed baby romaine lettuce
4 clementines, separated into segments
1 cup Homemade Garlic Croutons (recipe follows)
1/4 cup pitted Kalamata olives, sliced
1. Place cheese and yogurt in small bowl; slowly whisk in water. Stir in vinegar, honey, salt and pepper.
2. Combine spinach and lettuce in large bowl; divide among plates. Top with clementine segments, croutons and olives; drizzle with dressing.
8 (1 1/2-cup) servings
PER SERVING: 85 calories, 4.5 g total fat (1.5 g saturated fat), 3 g protein, 9.5 g carbohydrate, 5 mg cholesterol, 205 mg sodium, 1.5 g fiber
Homemade Garlic Croutons
1 large garlic clove, quartered, lightly crushed
2 1/2 tablespoons olive oil
2 cups loosely packed cubed white bread
1/8 teaspoon salt
1. Cook garlic in oil in nonstick skillet over medium heat 3 1/2 minutes or until browned, stirring frequently. Remove garlic.
2. Cook bread cubes in oil 6 minutes or until golden brown, stirring frequently. Sprinkle with salt. Drain on paper towels; cool completely.