Spinach Orange Salad
|Vegetable oil/Olive oil/ hazelnut oil||2 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Black pepper||1 Pinch|
|Ground nutmeg||1 Pinch|
|Chopped orange sections||1⁄2 Cup (8 tbs)|
|Radishes||2 Medium, trimmed and sliced thin|
|Green onion||1 , chopped (Including Tops)|
|Spinach||1⁄2 Pound, trimmed|
|White wine vinegar/Rice vinegar||1 1⁄4 Teaspoon|
In a medium size bowl, combine the olive oil, marjoram, pepper, and nutmeg.
Add the orange sections, radishes, and green onion, and toss well.
Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.
Wash the spinach, pat it dry with paper towels, and tear it into bite size pieces.