| 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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