6 cups baby spinach leaves
12 clementines, sectioned
1/2 cup walnut or pecan pieces
1 bunch green onions, sliced crosswise (optional)
1/2 cup sliced water chestnuts (optional)
For the dressing:
3 tablespoons olive oil
Juice of two limes or lemons (about 1/4 cup)
1 tablespoon Dijon mustard (optional)
Place the salad ingredients in a bowl. Stir the dressing ingredients together and toss with the salad.
4-6 servings
