Chopped Spinach Salad with Cilantro Lime Vinaigrette

My husband and I were both exhausted and debating ordering take-out to save us the trouble of cooking but were too hungry to make the trip.  I knew we had some spinach and arugula left from last week’s shopping trip so I whipped up a quick salad instead.  I modified this cilantro lime vinaigrette recipe and we both decided it should be our new on-hand staple for adding yummy goodness to salads.

{fresh spinach and arugula}{I bunched them together with my fingers and roughly chopped}

{threw them into a bowl and added garbanzo beans, chopped pepperoncini, grape tomatoes, chopped kalamata olives and fresh ground pepper}

{1/2 cup fresh cilantro}

{1/4 cup fresh lime juice}

{1/4  cup extra virgin olive oil}

{1/4 cup fresh squeezed orange juice}

{1/4 teaspoon of garlic}

{blended and served over salad}

{P.S. I still can’t get Luke to eat salad because he insists eating leaves is gross.  So he had my old white-trash go-to, Kraft mac n cheese mixed with canned tuna. Not so healthy, but I balanced it out with broccoli and carrots.