Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

--------------------------DRESSING-------------------------------
2 tb Plain or herbal vinegar
- such as tarragon vinegar
Salt
5 tb Sunflower seed oil
-=OR=-Extra-virgin olive oil
-=OR=- Walnut 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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