Recipe: Spinach and Clementine Salad and Dijon Vinaigrette (with walnuts and dried cherries or cranberries)

SPINACH AND CLEMENTINE SALAD
Source: the American Institute for Cancer Research

Celery and walnuts give this salad crunch, and red onion and dried fruit add even more color and texture.

2 lb. Clementines (8-12)
2 lb. baby spinach, washed and dried
4 celery stalks, cut into thin diagonal slices
1/2 cup walnuts pieces, toasted
1 cup red onion, sliced thin
1/4 cup dried cherries or cranberries
2 Tbsp. red wine vinegar
Pinch of sugar
1/4 cup extra virgin olive oil
1 tsp. Dijon mustard
1 small clove garlic, minced
Salt and freshly ground black pepper

Peel Clementines, removing all white pith. Separate segments. Put in a large salad bowl with spinach celery, nuts, onions and berries. Mix well.

Whisk together remaining ingredients in a small bowl. Drizzle over salad and serve.

Makes 8 servings
Per serving: 195 calories, 12 g. total fat (1 g. saturated fat), 19 g. carbohydrate, 6 g. protein, 6 g. dietary fiber, 120 mg. sodium.