Dressing:
1/2 garlic clove, minced
1/4 tsp onion powder
3 tbsp orange juice
1 1/2 tbsp lime juice
1 tbsp honey
1/2 tsp cumin
1/4 tsp salt
1/8 tsp ground black pepper
1/4 cup vegetable oil
For the Salad:
6 cups spinach leaves
1 orange, cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, thinly sliced
Place all the dressing ingredients in a resealable jar, cover and shake.
Toast almonds in a dry pan over medium heat. Keep them moving in the pan and as soon as they start to smell nutty remove from heat. To cut the orange into segments slice off the top and bottom of the orange and stand it up on one of the cut sides. Slice downwards to take off the rest of the orange rind. Cut orange in half and lay one of the halves down and slice into thin wedges. Do the same to the other half. Assemble orange segments, red onion and almonds over spinach and pour dressing over.
