Wild Green Salad

4 cup Escarole leaves or Curly Endive Leaves - (the inner white ones)
small Spinach Leaves
Hearts of Romaine
or a mixture 4 cup 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
Blossoms 20 Mint leaves

12 Sorrel leaves torn or sliced
4 Scallions; chopped or sliced
1/4 cup Sunflower seeds, toasted

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.