1 cup chopped spinach
1 cup small arugula leaves
1 small tomato, seeded and cut into small wedges
1 small seedless orange
1 tsp. crumbled dry thyme
1/4 tsp. freshly grated orange zest
salt and freshly ground pepper to taste
2 T. extra virgin olive oil

Wash and dry spinach and arugula leaves. Cut orange in half and use the juice from this half to make dressing.  In a

small bowl mix together two tablespoons of orange juice, thyme, orange zest, and seasonings.  Slowly mix the oil into

the dressing.  Whisk briskly.  Section other half of orange and cut sections into smaller pieces. Mix greens with tomato

and orange pieces.  Toss with enough dressing to coat.

(Adapted from