Clementine Salad with Mandarin-Pear Dressing Puréed Bartlett pears give body and a creamy texture to this low-oil dressing, which tops a salad composed of fresh spinach, lettuce, and Clementine's. Dressing: 1 16-ounce can Bartlett pears in juice 2 large mandarins 2 tablespoons vegetable oil ½ teaspoon prepared mustard ½ teaspoon salt Salad: 4 cups torn fresh spinach leaves 4 cups torn mixed lettuce leaves 6 Clementine's or other mandarins ¼ cup sliced natural almonds, toasted Prepare Mandarin-Pear Dressing: Drain pears, reserving ¼ cup juice. Cut mandarins crosswise in half and ream to extract ½ cup juice. In blender, blend drained pears, reserved pear juice, the tangerine juice, oil, mustard, and salt until smooth. Pour dressing into a glass pitcher or jar; cover and refrigerate until cold. Just before serving, prepare Salad: Divide spinach and lettuce among 6 salad plates. Peel Clementine's; separate into segments and remove any fibrous strings or membrane. Place segments over greens on plates. Sprinkle almonds on top and drizzle with about 2 tablespoons dressing. Pass remaining dressing. Yield: Serves: 6.
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