Spinach, Broccoli, Orange and Arugula Salad

Spinach, Broccoli, Orange and Arugula Salad
4 cups chopped fresh Spinach
3 cups small Broccoli florets (can steam if desired)
3 cups trimmed Arugula leaves (or bagged) – can substitute Watercress
4 Oranges peeled and cut into sections

1/4 cup Cider Vinegar
2 Tbsp. Rice Vinegar
1 Tbsp. Extra-Virgin Olive Oil
1 tsp. Agave Nectar
1 tsp. Honey
1 tsp. Dijon Mustard
1/4 tsp. Sea or Celtic salt
1/8 tsp.coarsely Ground Black Pepper

Combine the above ingredients in a jar. Cover and shake well.
Place all salad ingredients into a large bowl and add dressing – stir well.
Save extra in refrigerator for the next day.

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