Spinach-Onion Salad

Here's a deliciously healthy salad. I gilded the lily a bit and added several wonderfully sweet grape tomatoes to the bowl. (I also thought about goat cheese...which would have been delicious, but was not necessary at all.) Make it a main course with the addition of a piece of steamed salmon.


Spinach-Onion Salad
Makes six servings.


Juice of 1/2 lime, divided use
1 tablespoon low-sodium soy sauce
1 1/2 teaspoon honey, divided use
1 red onion, sliced into very thin rounds
2 teaspoon canola (or olive) oil
1 teaspoon white wine vinegar
1/2 teaspoon grated peeled fresh ginger
8 cups baby spinach
1 tablespoon toasted sliced almonds

To marinate the onion, combine 1 tablespoon of the lime juice, the soy sauce and 1 teaspoon honey in an airtight container. Add the onion and toss to coat.


To make the dressing, mix the remaining lime juice, oil, vinegar, 1/2 teaspoon honey and ginger in a small bowl.


Cover and refrigerate the onion and the dressing up to one day.


To serve, let the onion stand at room temperature one hour. Drain and transfer to a large bowl. Discard the excess marinade. Add the spinach, dressing and almonds. Toss well.