Alfalfa Salad & Dressing

Salad: Alfalfa sprouts
Assorted salad leaves (lettuce, spinach, dandelion,
evening primrose, wintercress, etc.)
Dressing: 1 part vinegar
3 parts oil
1 tsp mustard
1 clove garlic, crushed
Pinch of sugar

Arrange salad leaves on plate. Add alfalfa sprouts and sliced cucumber.

Mix dressing ingredients together and pour over salad

Alfalfa Sprouts & Cucumber Salad

1 lg. cucumber, diced
4 tomatoes, diced
French or ranch dressing
Salad greens
1 cup alfalfa sprouts
Mix cucumber and tomatoes and place on a bed of fresh salad greens, surrounded by fluffy alfalfa sprouts and

topped with your choice of dressing. This is also great sprinkled with toasted sunflower seeds.

Burdock Salad

3 lbs burdock rootstock, sliced &
boiled (first year plant)
1/4 to 1/3 cup cider vinegar
2 hardboiled eggs, chopped
2 tsp dry mustard
4 green onions, finely minced
2 tsp tarragon
1 small cucumber, peeled,
seeded, chopped
2 Tbsp prepared horseradish
1 cup (packed) parsley, minced 1/2 to 1 cup mayonnaise
1/2 cup (packed) minced fresh dill
weed (2 tsp dried dill)
1/2 to 1 cup sour cream
1 to 2 tsp salt (or to taste)
1 stalk celery, minced
1/2 cup toasted sunflower seeds
Freshly ground black pepper
1 cup chopped cashews (optional)

Slice the burdock root diagonally and boil for about 30 minutes in water with a pinch of salt. Drain off water and boil again in fresh water for about 10 minutes.

Thoroughly combine all ingredients, cover and chill. Makes a great main dish for lunch during the hot summer days.

Chickweed Salad

2 cups chickweed
1 cup dandelion, arugula,
or chicory 1 cup parsley
1 cup watercress
1 cup chervil

Combine all ingredients and pour on your favorite dressing.

Dandelion Salad
1/2 lb tender, fresh dandelion greens
1/2 cup thinly sliced red onions
2 tomatoes, cut in fourths
1/4 lb sharp Cheddar cheese, grated 1/2 tsp black pepper
1/4 cup salad oil
3 Tbsp vinegar
1 tsp dill

Wash the dandelion greens carefully. Drain well and cut into pieces. Add the onions, tomatoes, and cheese. Toss to mix. Make a salad dressing by mixing the pepper, salad oil, vinegar, and dill. Dress the salad, toss, and serve.

Early Spring Salad With Creamy Lemon Dressing

4 cups wild greens (including Shepherd’s Purse)
1-1/2 cups olive or vegetable oil 1 tsp rosemary
1 cup water 1 tsp turmeric
2 cloves garlic 1 tsp miso
1 tsp fresh ginger 1/2 cup any cooked root vegetable
1/2 small onion (potatoes, yams, yuccas, evening
Juice of 1 lemon primrose root, etc.)
Small handful parsley or cilantro
1.Wash the greens and pat dry with towels.
2.Chop greens into bite-sized pieces.
3.Into a blender, add oil, water, and lemon. Blend. While the blender is
running, put in the remaining ingredients except root vegetable. This
will prevent anything from getting stuck under the blender blades.
4.Blend until smooth, then add the root vegetable to thicken the dressing. Vary the amount of the root vegetable according to how thick you like your dressing.
5.Toss the salad with the dressing and serve.

Healthy Spring Salad
1 small lettuce
3 oz winter cress
4 oz radishes
Freshly ground black pepper 2 oz young dandelion leaves
4 spring onions
4 Tbsp chopped fresh parsley

Toss well and serve with a light vinaigrette.

Wild Green Salad
1 cup wild onions, chopped
1 quart watercress
1/3 cup cider vinegar
3 Tbsp maple syrup

1/4 cup sheep sorrel
1-1/2 cups dandelion leaves
1/3 cup sunflower seed
3/4 tsp salt
1/4 black pepper

Toss together the salad ingredients. Combine the dressing ingredients and mix well. Toss the salad in the dressing and serve.