Fresh Spinach, Orange and Red Onion Salad

 

8

cups torn washed fresh spinach leaves (from 10-ounce bag), stems removed

4

medium seedless oranges

Orange juice

1/3

cup honey

3

tablespoons raspberry vinegar

2

tablespoons canola or soybean oil

1/2

teaspoon salt

1

medium red onion, cut into 1/4-inch-thick slices

• 1 Arrange spinach on serving platter or individual serving plates.
• 2 Peel off eight 2 1/2x2-inch strips of orange peel with vegetable peeler, being careful to remove only orange part. Cut strips lengthwise into thin slivers.
• 3 Cut remaining peel and white pith from oranges with sharp knife. Remove segments of orange by cutting between membranes, catching juice in small bowl; set orange segments aside. Squeeze membranes of oranges into bowl to remove all of juice; if necessary, add orange juice to make 1/2 cup. Beat in honey, vinegar, oil and salt with wire whisk.
• 4 Place onion slices in single layer on ungreased cookie sheet; brush with orange juice mixture. Broil 2 to 3 inches from heat 4 to 5 minutes or just until edges begin to darken.
• 5 Arrange orange segments on spinach. Separate onion slices into rings; scatter over oranges. Drizzle with remaining orange juice mixture; garnish with strips of orange peel.