1/4 cup vinegar
1 tablespoon fresh parsley leaves
1 teaspoon fresh marjoram leaves
1 garlic clove, quartered
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup olive oil
1 pound spinach, soaked in salt water to remove grit, dried in a salad spinner, stems removed and torn into bite sized pieces
4 large carrots, peeled and cut into 1/- inch discs
8 radishes, cut into wedges
4 stalks celery, cut into 1/2-inch pieces
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