1 clove garlic, crushed
1/2 c. salad or olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. lime juice
1/4 c. cider vinegar

SALAD:

2 med. red onions, peeled and thinly sliced
3 lg. navel oranges, peeled and thinly sliced
1 pkg. (10 oz.) fresh spinach

Dressing: Combine garlic, salad oil, salt, pepper, lime juice and vinegar in jar with tight fitting lid; shake vigorously to combine. Pour over onions and oranges in medium bowl; mix well. Refrigerate, covered, at least 1 hour.

Meanwhile, wash spinach leaves; discard tough ends. Pat leaves dry with paper towels. Tear into bite-sized pieces; store in crisper until ready to use.

Toss spinach with onion-orange mixture in large salad bowl; serve at once.