Wild Green Salad
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ¼ | cup |
sunflower seeds
|
|
| Dressing | |||
| 2 | tablespoons |
herb vinegar
|
* |
| 5 | tablespoons |
sunflower oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
escarole
leaves |
* |
| 946 | ml |
mixed salad greens
|
*
|
| 2E+1 | each |
mint leaves
|
*
|
| 12 | each |
sorrel leaves
|
* |
| 4 | each |
scallions, spring or green onions
chopped |
|
| 59 | ml |
sunflower seeds
|
|
| Dressing | |||
| 3E+1 | ml |
herb vinegar
|
* |
| 75 | ml |
sunflower oil
|
|
Directions
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.
