Spinach, Orange and Almond Salad

• For the vinaigrette: 1/2 teaspoon soy sauce
• 1 teaspoon fresh lime juice
• 1/2 teaspoon finely chopped shallots
• 5 teaspoons olive oil
• salt to taste
• freshly ground black pepper
• For the salad: 1 tablespoon slivered almonds
• 1/2 cup spinach, cleaned and torn into bite-sized pieces
• 1/8 orange, peeled and sectioned

For the vinaigrette:

1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Preheat the oven to 350°F.

2. Spread the almonds on a baking sheet and toast in the oven until lightly browned, about 5 minutes.

3. Place the spinach in a bowl and toss with the vinaigrette.

4. Transfer the dressed spinach leaves to a serving plate. Arrange the orange sections on top and sprinkle with the almonds.