Wash spinach, remove tough stems and discard; pat leaves dry; tear into pieces and place in salad bowl. Add onion rings. (I use vidalia in season or purple or red salad onion). Peel orange and remove sections with knife. Cut each section in half; add to spinach. Squeeze juice from the remaining sections to make 1/4 cup. Add oil, garlic, salt and pepper to the orange juice; stir well. Pour over spinach mixture; toss to mix well. Cover and refrigerate several hours. Makes 4 (1-1/2 cup servings) Each serving 1 Fruits & Vegetable Choice; 1/2 Fat choice WW Points = 1 10g Carbohydrates, 2g Protein, 3g Total Fat, 75 Calories; {3.6 Fiber (from MC))} NOTES : Make and refrigerate this salad 4 to 6 hours before serving. This allows flavours to mallow. Typed into MC format and WW points added (6/11/99) by hdeacey@sympatico.ca Recipe by: Source: Choice Cooking Canadian Diabetes Assn. Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Jun 12, 1999,
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