Spinach Orange Salad II

2 Teaspoons olive oil
1/2 Teaspoon dried marjoram
Pinch of black pepper
Pinch of ground nutmeg
1/2 Cup coarsely chopped orange sections or mandarin oranges
4 Medium size radishes, trimmed and sliced thin
2 Green onion (including top), chopped
8 Cups fresh spinach
2 Tablespoons rice vinegar or white wine vinegar
1/4 cup slivered almonds
In a medium size bowl, combine oil, marjoram, pepper, and nutmeg. Add the orange sections, radishes, and green onions. Toss well. Cover and chill in the refrigerator for 2 to 3 hours. Toss occasionally. Wash the spinach. Pat it dry with paper towels and tear it into bite size pieces. Just before serving, add the spinach and vinegar to the chilled ingredients and toss well. Garnish with Almonds. Serves 8.