1 small bunch fresh spinach
12 dandelion leaves
1/2 cup pink sorrel leaves, loosely packed
1 apple, cored and cut into bite-sized pieces
1/2 cup pecan halves
You may substitute appropriate fresh greens for the dandelion and sorrel
leaves. Wash and destem spinach. Pick and wash sorrel and dandelions.
Coarsely chop dandelion leaves, and tear spinach, then toss dandelion,
sorrel and spinach together in a stainless steel bowl. Put aside in
refrigerator to drain and cool. When drained, pour off excess water, and
add apple and pecans. Toss with dressing and serve.
Adapted from Jack's Skillet, by Jack Butler