Spinach Salad with Honey Tangerines

Ingredients

• 1 (10-ounce) bag of spinach
• or 2 loose bunches
• 1/2 cup pure olive oil
• 1 small yellow onion
• thinly sliced into rings
• 1/2 pound fresh brown mushrooms
• sliced
• 2 teaspoons minced garlic
• 3 tablespoons red wine vinegar
• 1/3 cup orange juice
• 3 honey tangeringes
• peeled and sectioned
• or 2 (11-ounce) cans
• drained
• Salt and pepper
• to taste

Instructions

1. Wash the spinach well and remove the stems.
2. Tear the leaves into pieces the size of a silver dollar.
3. Dry and reserve in the refrigerator.
4. Heat 1/4 cup of the olive oil in a skillet.
5. Add the onion rings and cook over medium heat until they appear translucent, about 4 minutes.
6. Add the mushrooms; saute for 5 minutes.
7. Add the garlic and saute for 1 minute.
8. Stir in the remaining oil, vinegar, juice and seasonings; remove from heat.
9. Toss with spinach and honey tangerines.