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Spinach And Mandarin Orange Salad With Buttermilk Herb Dressing

  • Yield: 4 to 6 servings


  • 1/2 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon minced shallots
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound fresh baby spinach, rinsed well, dried and stems removed
  • 1 (14 1/2-ounce) can hearts of palm, cut crosswise into 1/2-inch rings
  • 2 mandarin oranges, peeled and segmented
  • 1/3 cup pine nuts, lightly toasted


  • In a bowl whisk together the buttermilk, lemon juice and oil. Add the shallots, dill, parsley, salt, and pepper, and mix well.
  • In a large salad bowl, combine the baby spinach and hearts of palm. Toss with the dressing to taste, and divide the greens among 6 salad plates. Decoratively arrange the orange segments on each salad, and top with the toasted pine nuts. Drizzle additional dressing, if desired. Serve.