Clementines are the small citrus in boxes or mesh bags that appear in markets during the winter months. This year’s crop is tasty, juicy and plentiful (prices are low!). They’re great for snacking, dessert or in fruit salads. Clementines also make a wonderful addition to almost any green salad, or in my recipes for salads of whole grains and beans. Here’s a recipe to get you started: Spinach-Clementine Salad 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 In Canada and perhaps elsewhere clementines may be called mandarins. Technically clementines are a cross between mandarins (Citrus reticulata) …