SALAD: Spinach-Orange Salad

¼ cup Grapes & Olives On Tap Blood Orange Extra Virgin Olive Oil
1 tsp. grated Orange Rind
¼ cup Orange Juice
1 tsp. Sugar
½ tsp. Soy Sauce
¼ tsp. Salt
1 pkg. fresh Spinach (10 oz., about 8 cups)
1 ½ cups Celery, sliced
1 small Red Onion, thinly sliced (about 1 cup)
1 Orange, peeled and segmented, segments cut in half
1/3 cup Croutons, optional

In small bowl, whisk together Blood Orange Extra Virgin Olive Oil, orange rind, orange juice, sugar, soy sauce and salt. In large salad bowl, toss together spinach, celery, onion and oranges. Add dressing, toss to coat. Top with croutons, if desired.