NO LETTUCE SALAD
I love eating salads. Growing and forging all my greens. The darker the green and the deeper the reds are great ways to add nutrition to your diet along with all the fiber. When forging for greens I use the younger leaves, they are more tender. Flowers are another free source of vitamins and nutrients. Beautiful and edible. Adding chia and raw pumpkin seeds kick it up a few notches. Asiago or feta cheese to top it off. YUMMY! Sometimes I also add salmon or chicken. These are the greens I used in this salad. Japanese red mustard, beet leaves, kale, dandelion, chickweed, lamb’s quarters, plantain, broccoli leaves, purslane and red amaranth. The flowers are Japanese red mustard, nasturtium, cilantro, borage, dill, and calendula. So pretty.
Of course make sure you get your wild greens from areas that do not spray pesticides or other chemicals.