Title: Wild Green Salad
Categories: Salad
Yield: 6 Servings
| 4 | c | Escarole leaves =OR=- Curly Endive Leaves (the inner white |
| 4 | c | Mixed greens; such as: tender Mustard Greens, Radish Leave |
| 20 | | Mint leaves |
| 12 | | Sorrel leaves torn or sliced |
| 4 | | Scallions; chopped, -=OR=- 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 |
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. ---