Wilted Spinach Salad With Oranges
|Lightly packed spinach leaves||2 Quart, rinsed and crisped|
|Onion||1 Large, thinly sliced and separated into rings|
|Balsamic wine vinegar/Red wine vinegar||1⁄4 Cup (4 tbs)|
|Salad oil||2 Teaspoon|
|Dry tarragon||1 Teaspoon|
Grate 1 teaspoon peel (colored part only) from one of the oranges; set aside.
With a sharp knife, cut remaining peel and all white membrane from both oranges.
Holding fruit over a bowl to catch juice, cut between membranes to free segments; place segments in bowl with juice and set aside.
Place spinach in a large salad bowl.
In a wide frying pan, combine onion, vinegar, oil, tarragon, and grated orange peel.
Place over medium-low heat, cover, and cook until onions are tender-crisp when pierced (6 to 8 minutes).
Gently stir in orange segments and juice.
Pour orange mixture over spinach.