Name: Wild Green Salad
Ingredients: 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, -=OR=- Newly-pulled Onions, sliced; 1/4 c Sunflower seeds, toasted; 2 tb Plain or herbal vinegar such as tarragon vinegar; Salt; 5 tb Sunflower seed oil =OR=-Extra-virgin olive oil =OR=- Walnut oil

CATEGORY	CUISINE	TAG	YIELD
Grains		Salads	6	Servings

INGREDIENTS

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, -=OR=- Newly-pulled Onions, sliced
1/4	c	Sunflower seeds, toasted
2	tb	Plain or herbal vinegar such as tarragon vinegar
		Salt
5	tb	Sunflower seed oil =OR=-Extra-virgin olive oil =OR=- Walnut oil

INSTRUCTIONS

DRESSING
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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