When it comes to holiday gatherings with my family, I’m often asked to bring some sort of salad, and it’s usually Mandarin Orange Salad. Even though it’s healthy, it does contain vinegar and a little big of sugar. Summer Breeze Salad is the Daniel Fast friendly version of my signature dish.
Summer Breeze Salad
2 cups chopped romaine lettuce, packed
2 cups spinach leaves, stems removed, torn, packed
3 clementines, peeled, separated into segments, halved (about 2 ½ cups)
½ cup sliced celery
¼ cup chopped green onions
¼ cup slivered almonds
2 tablespoons raw sunflower seed kernels
Lemon-Parsley Salad Dressing (recipe below)
In a large bowl, combine lettuce, spinach, clementine segments, celery, green onions, almonds, and sunflower seed kernels. Toss, and serve with ¼ cup Lemon-Parsley Salad Dressing.
Yield: 4 servings (serving size: about 1 ½ cups)
- Substitute clementines with fresh mandarin or navel oranges.
- Another option is to use Orange-Poppy Seed Salad Dressing.
- Use raw pumpkin seeds (pepitas) instead of sunflower seeds (or use both!).
Lemon-Parsley Salad Dressing
¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried parsley flakes (or 1 tablespoon chopped fresh parsley)
1/8 teaspoon salt
Place all ingredients in a glass bowl, and use a whisk to combine.
Yield: 4 servings (serving size: about 1 tablespoon)