Wild Green Salad
- 4 cups escarole leaves
- 4 cups mixed salad greens
- 20 each mint leaves
- 12 each sorrel leaves
- 4 each scallions, spring or green onions chopped
- 1/4 cup sunflower seeds
- 2 tablespoons herb vinegar
- 5 tablespoons sunflower 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 and toss well.
- For the dressing, whisk everything together, taste, and adjust with more vinegar or oil as needed.
escarole leaves, mixed salad greens, mint, sorrel leaves, scallions, sunflower seeds, herb vinegar, sunflower oil
Taken from recipeland.com/recipe/v/wild-green-salad-45000 (may not work)