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Submitted by: Sharon Jones from Oklahoma City, OK
Originally shared on the web 01/30/2013

2 lbs. clementines, peeled and sectioned
2 lbs. baby spinach
4 stalks celery, thinly sliced
1 c. thinly sliced red onion
1/2 c. pine nuts or walnuts, toasted
1/4 c. dried cherries
1/4c. olive oil
2 T. red wine vinegar
1 clove garlic, minced
1 t. Dijon mustard
1/8 t. sugar
salt & pepper to taste

Place clementines in a large salad bowl with spinach, celery, onion, nuts and cherries. Toss to mix well. Whisk together remaining ingredients, in a small bowl, drizzle over salad Serve immediately. Makes 8 servings.