1 small bunch fresh spinach
12 dandelion leaves
½ cup pink sorrel leaves, loosely packed
1 apple, cored and cut into bite sized pieces
½ cup walnut halves

You may substitute appropriate fresh greens for the dandelion and sorrel leaves. Wash and de-stem spinach. 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 (see next section) and serve.