Spring Salad
Salad making is at its best in the early spring. Take advantage of this time to gather the wild greens and edible wildflowers for a beautiful and tasty salad. Stuff into a pita or use as a filling for a salad wrap.
INGREDIENTS | SERVES 8–10
1 cup chickweed flowers and tips
1 cup field pansy and violet flowers
1 cup dandelion leaves
1 cup sheep sorrel leaves
1 cup heal-all leaves
1 cup greenbrier tips
1 cup upland cress leaves, flower buds, and flowers
1 cup redbud flowers
½ cup young sassafras leaves
Plantain seeds from 1 flower stalk (optional)
Juice of 1 lemon
1 tablespoon maple syrup
1. In a large mixing bowl, toss all greens together.
2. In a small bowl, combine lemon juice and maple syrup. Pour over salad mixture and serve.
Plantago Seeds
Seeds of Plantago species, commonly known as plantain, contain psyllium, which is a fiber laxative that helps prevent constipation by cleansing the bowels. Seeds can be stripped and added to the seed seasoning or to salads as needed.
