Clementine-Wild Rice Salad


12 clementines, peeled and sectioned
1 6-ounce can sliced water chestnuts, rinsed and drained (cut into smaller pieces if desired)
2 bunches green onions, white part, sliced thin
2 cups cooked wild rice, chilled
1 cup chopped mint leaves (optional)
1 cup chopped Italian parsley leaves (optional)
1/4 cup rice vinegar
juice of 1 lime
1/2 cup mayonnaise, or to taste
3 cups shredded Chinese cabbage, chopped romaine lettuce or baby spinach leaves (or a combination)

Combine all ingredients except the greens and mix thoroughly. Toss with the greens and serve.

6-8 servings

Note: To make ahead, combine everything but the greens and chill. Toss in the greens at the last minute.