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 |