winter salad with clementine vinaigrette
adapted from rachel cooks
15 minutes, serves 4
for the dressing
1/4 cup clementine juice
1 tablespoon honey
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
for the salad
1 head red or green leaf lettuce or 2 hearts of romaine, torn
2 chicken breasts, cooked and cut into bite sized pieces (optional)
1/2 cup dried cranberries
1/2 cup slivered almonds
4 clementines, peeled and segments cut in half
- combine all dressing ingredients in a bowl and whisk together. alternatively, place them all in a jar and shake to combine. season with salt and pepper and whisk/shake to combine.
- divide the lettuce, chicken, cranberries, almonds, and clementines among four salad bowls. top with dressing and serve.