This salad was inspired by a recipe in a Taste of Home magazine from the Fall of 2007, but I don't think they would recognize my version. We have enjoyed it several times lately.
Clementine Pecan Salad
2 cups Spring Mix Salad greens
2 cups finely shredded Bok Choy leaves (about 3 leaves).
3 clementine oranges peeled and sectioned
15 pecan halves coarsely chopped
2 tablespoons dried cranberriesA
¼ c. cream
2 T. maple syrup
1 T. vinegar
1 t. Dijon mustard
¼ t. salt
1 T. chia seeds
The prettiest way to serve this salad is to layer salad ingredients onto serving plates and drizzle dressing over top. It makes a nice salad for three or four people. I usually intend to start out this way, but end up tossing all the ingredients in a bowl with the dressing and mixing it together well.
Shredded cabbage can be substituted for the Bok Choy, which I have been trying to figure out ways to use. I have a big head of it in my fridge. I like it because it is tender and easy to chew, and has a light delicate flavor.
The dressing is based on an oil and vinegar recipe, but as my husband is avoiding oils but is OK with cream, I made the substitution, and we all loved it. I also put in chia seed instead of poppy seeds, to add a nutritional boost.