Greens of the Wilderness Salad

Name: Greens of the Wilderness Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Edible flowers, for garnish, optional; 4 servings Kosher salt, to taste; 4 servings Sprightly Lemon Vinaigrette; 2 liters mixed wild greens, such as purslane, dandelion (best used sparingly; 4 servings Freshly milled black pepper, to taste

Greens of the Wilderness Salad might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains around 1g of protein, 0g of fat, and a total of 15 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up freshly milled pepper, kosher salt, greens, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and fodmap friendly diet.

Instructions

Tear the greens into bite-size pieces and drop them into a large salad bowl.

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Greens

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Bowl

Pour enough dressing over the salad to lightly coat the greens. Taste and adjust seasonings, if necessary.

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Seasoning

Greens

Garnish with edible flowers, if one strives for fanciness.

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Edible Flowers

Edible Blooms

If the notion of eating flowers calls to mind a pasture cow chomping on clover, it is time to revise one's thinking. A colorful blend of delicate blossoms instantly makesa salad of simple mixed greens more elegant, and depending upon the chosenblooms, will add lemony, peppery, tart, or honeyed flavor. Before dashing off to the nearest meadow, take note: not all flowers are edible. Pluck only those one iscertain can be safely digested, such as violet, hyssop, borage, calendula, lilac, nasturtium, dandelion, pansy, and marigold.

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Mixed Greens

Remove all pistils and stamens before eating and avoid any flowers suspected to have received pesticide treatment.

From Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors by Sarah Huck and Jaimee Young. Copyright © 2011 Sarah Huck and Jaimee Young Stewart. Foreword © 2011 Melissa Clark. Photographs © 2011 Tara Donne. Published in 2011 by Stewart, Tabori & Chang, an imprint of ABRAMS.