Spinach Salad

4 servings

6 cups (1.5 L) lightly-packed baby spinach
1 large sweet onion (Spanish, Vidalia or other mild onion) cut into rings
1 large orange
Unsweetened orange juice
1 clove garlic, finely-chopped
1/4 tsp (1 mL) salt
1/4 (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
2 tsp (10 mL) vegetable oil


  1. In a salad bowl, combine spinach and onion.
  2. Peel orange and cut into sections. Cut each section in half and add to the spinach mixture.
  3. Squeeze juice from remaining orange membranes into a measuring cup and pour in enough orange juice to make 1/4 cup (60 mL). Stir in garlic, salt, pepper and oil.
  4. Pour dressing over salad and toss to coat. Cover and refrigerate for 4 to 6 hours to let the flavors mellow.
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