SPINACH-ORANGE SALAD Loretta McFeaters

Dressing:
2 Tbsp. cider vinegar 1/8 tsp. salt
1 Tbsp. honey 1/8 tsp. pepper
1 tsp. Dijon style mustard 1/2 c. olive oil

Salad:
8 oz. fresh spinach 1 small red onion, sliced thin
1 large oranged, pared & sectioned 3/4 c. walnuts

For dressing, in a food processor or large bow with electric mixer on high, process first 5 ingredients. Slowly add olive oil and continue to process until dressing is smooth adn slightly thickenedñcover and chill. Saladñin large bowl combine spinach and remaining ingredients, toss lightly. Serve with dressing.