Categories: Salads 
      Yield: 6 servings 
  
      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. ---