Recipe for Wild Green Salad

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
4 cup	Escarole leaves =OR=- Curly Endive Leaves (the inner white ones), small Spinach Leaves, Hearts of Romaine or a mixture
4 cup	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 x	Mint leaves
12 x	Sorrel leaves torn or sliced
4 x	Scallions, chopped, -=OR=- Newly-pulled Onions, sliced
1/4 cup	Sunflower seeds, toasted
	----------------- DRESSING ----------------
2 tbl	Plain or herbal vinegar such as tarragon vinegar
	Salt

Instructions:

Instructions: 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. -

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