Wild Green Salad

Title: WILD GREEN SALAD

Categories: Salads

Yield: 6 servings

4 c Escarole leaves

- OR - Curly Endive Leaves

- (the inner white ones),

- small Spinach Leaves,

- Hearts of Romaine

- or a mixture

4 c Mixed greens; such as:

- tender Mustard Greens,

- Radish Leaves, Arugula

- Leaves, Watercress, Rock

- Cress or Field Cress,

- Nasturtium Leaves, tender

- Dandelion Leaves, Dill or - Fennel Greens and Hyssop

- Leaves and Blossoms

20 Mint leaves

12 Sorrel leaves

- torn or sliced

4 Scallions; chopped, -

-Newly-pulled Onions, sliced

1/4 c Sunflower seeds, toasted

--DRESSING--

2 tb Plain or herbal vinegar

- such as tarragon vinegar

Salt

5 tb Sunflower seed oil

- OR -Extra-virgin olive oil

- OR - Walnut oil

WASH AND DRY all the greens. Tear or cut them into whatever size you like,

and put them into a large bowl with the scallions and toasted sunflower

seeds. Pour over the dressing (RECIPE Follows) and toss well. DRESSING:

Whisk everything together, taste, and adjust with more vinegar or oil as

needed. -- --