Wild green salad

 
                              WILD GREEN SALAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Escarole leaves
                         -ÿÿCurly 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, -ÿÿ
                         -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
                         -ÿþxtra-virgin olive oil
                         -ÿÿWalnut 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. ---
  
 
 
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