Recipe/Article from American Cancer Institute Research

Spinach and Clementine Salad
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.