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
- In a salad bowl, combine spinach and onion.
- Peel orange and cut into sections. Cut each section in half and add to the spinach mixture.
- 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.
- Pour dressing over salad and toss to coat. Cover and refrigerate for 4 to 6 hours to let the flavors mellow.