4 Clementines, peeled, white pith removed
1 fennel bulb sliced thinly into rounds, then into strips
1 small red onion, thinly sliced
5 cups of arugula or do a combination of 3 cups of arugula and 2 cups of romaine or red leaf lettuce, your choice.
½ cup lightly toasted pine nuts or walnuts.
When ready to serve, toss with your favorite oil and vinegar dressing . Do not use anything with a mayonnaise base.