4 large navel oranges, peeled and sliced
2 medium-sized onions, peeled and thinly sliced
One 10-ounce package fresh spinach, or 1 ½ pounds garden spinach, washed and dried
¼ pound mushrooms, thinly sliced
Dressing:
1/3 cup olive oil
1/3 cup wine vinegar
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon chili powder
¼ teaspoon freshly ground black pepper
In a small bowl or jar, combine the oil, vinegar, sugar, salt, chili powder, and pepper. Stir or shake until the sugar is dissolved and the ingredients are thoroughly blended.
In a medium-sized bowl, arrange the orange slices alternately with the onions. Add the dressing and toss. Refrigerate 2 to 3 hours.
At serving time pick over the spinach and discard all stems and any wilted leaves. Add the marinated orange and onion slices and top with the sliced mushrooms. Toss well to coat all the spinach with the dressing. Serve immediately.
Serves 6 to 8
