Colorado Spinach Salad1 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. To learn more about our fitness boot camps offered to residents in the Broomfield, Westminster, Thornton, and Erie area — fill out the form on the top right of this page and a representative will get back to you soon. Or go to: Or simply call us at: 303-920-9747

Request More Information