Country Castle Salad

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Vinaigrette dressing:

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

Salad:

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