Salad:
5 oz. spinach, chiffonaded
1 belgian endive stalk, sliced
5 small tomatoes, diced
2 nectarines, chopped
1/4 cucumber, diced
5 stalks of chive, chopped
1 small piece of jalapeño
Dressing:
1 orange, squeezed
1 lime, squeezed
Cutting up spinach allows for it take up less space and also drink up the juices more easily and wilt. Put spinach in bowl and add juice. Let wilt while adding rest of salad fixings.
5 oz. spinach, chiffonaded
1 belgian endive stalk, sliced
5 small tomatoes, diced
2 nectarines, chopped
1/4 cucumber, diced
5 stalks of chive, chopped
1 small piece of jalapeño
Dressing:
1 orange, squeezed
1 lime, squeezed
Cutting up spinach allows for it take up less space and also drink up the juices more easily and wilt. Put spinach in bowl and add juice. Let wilt while adding rest of salad fixings.
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