Low FODMAP Clementine Salad with Feta & Almonds

Low FODMAP Clementine Salad with Feta & Almonds features mandarin oranges, crisp greens, and a low-fat vinaigrette dressing.

My Darling Clementines

It’s clementine season! I love clementines. They are sweet and juicy, and the best part is that they peel so easily. And the pith (the white part of the peel, which I detest) comes off really easy. They are the perfect sweet snack. Recently the store had a special – a whole crate for only 5 bucks! I had to pick a couple up. They are great to eat by themselves, but I was getting a little bored eating them plain, so I came up with a very refreshing salad.

I adapted an orange vinaigrette dressing from allrecipes and winged the rest with ingredients I had in the fridge. Keep in mind that a low-FODMAP serving of balsamic vinegar is one tablespoon. Each serving of this salad has 1/2 tablespoon balsamic vinegar. If balsamic vinegar doesn’t work for you, any other vinegar (such as red wine or apple cider) would be fine in this recipe. The thing I like about this vinaigrette is that it is low-fat, while also packing a ton of flavor.

I always get confused as to the difference between clementines and mandarins. In fact, clementines are a type of mandarin orange. Mandarin oranges have been tested for FODMAPs and are considered low-FODMAP in a serving size of two. My husband and I both find them very tolerable. The most common brands of clementine mandarin oranges are Halos and Cuties. Both work great in this Low FODMAP Clementine Salad with Feta and Almonds recipe.

You may like these other low-FODMAP salad recipes from my collection:

• Arugula Salad with Tomatoes & Avocado
• Beet & Goat Cheese Salad
• Creamy Coleslaw

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Low FODMAP Clementine Salad with Feta and Almonds

Low FODMAP Clementine Salad with Feta & Almonds features mandarin oranges, crisp greens, and a low-fat vinaigrette dressing.

Course Salad

Cuisine American

Keyword almonds, feta, gluten-free, lettuce, low-fat, low-fodmap, orange, spinach, vinaigrette

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Ingredients

Vinaigrette

• 1/4 cup fresh-squeezed clementine juice (from 1 to 2 clementines)
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Dijon-style prepared mustard
• 2 teaspoons sugar
• 1/8 teaspoon cracked black pepper

Salad

• 3 cups hearts of romaine lettuce, torn
• 3 cups baby spinach leaves, torn
• 4 clementines, peeled and sectioned
• 1/4 cup sliced almonds
• 1/4 cup crumbled feta cheese

Instructions

• Combine clementine juice, vinegar, olive oil, Dijon, sugar, and pepper in a container with a tight-fitting lid and shake vigorously.
• Heat a small skillet over medium-low heat and add the almonds. Cook and stir the almonds until lightly toasted. Remove from pan to a small plate to cool.
• Toss the lettuce, spinach, clementines, toasted almonds, and feta in a large bowl with the vinaigrette. Serve.

Vinaigrette recipe adapted from allrecipes.com

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