This sweet and tangy salad makes a wonderful side dish or main course meal.

2 cups fresh spinach leaves or torn romaine lettuce

1/2 small red onion (thinly sliced)

1 fresh navel orange, peeled and separated into sections or

2 blood oranges, peeled and separated into sections

1/2 small can mandarin oranges

2 tablespoons toasted pine nuts

Dressing

2 tablespoons orange juice

2 tablespoons white wine vinegar

2 tablespoons virgin olive oil

2 teaspoons honey

1 tablespoon freshly chopped cilantro

2 teaspoons Dijon mustard

Toss spinach, onion, oranges and pine nuts together. Whisk together all dressing ingredients. Pour over salad and serve.