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•    6 cups young fresh spinach leaves, cleaned, stemmed and dry
•    11 ounce can mandarin orange segments, drained (save 2 Tbs. liquid for dressing)
•    ½ cup toasted walnuts, coarsely chopped
•    1 Tbs. red onion, finely chopped
Creamy Citrus Vinaigrette Dressing
•    ½ cup mayonaise
•    2 Tbs. liquid from oranges
•    1 ½ Tbs. fruity vinegar
•    1 tsp. dijon mustard
•    1 tsp. sugar
•    1/4 tsp. salt
•    1/8 tsp. freshly ground pepper
Combine all, wisk until well blended.  Drizzle over salad.