Spinach and Blood Orange Salad

Spinach and Blood Orange Salad

Fit for a fancy dinner table!

Serves 4
8 oz spinach
3 medium blood oranges, peeled, sectioned and seeded
1/2 medium red onion, sliced thinly and separated into rings
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons fresh squeezed orange juice
Pinch salt
Pinch freshly coarse ground black pepper

1. Make the dressing by whisking oil, vinegar, juice, salt and pepper in a small bowl or jar.
2.  Assemble salad ingredients, one layered on top of another.  Sprinkle a few tablespoons of dressing over the top and toss right before serving.