Category:
Salads, Side Dishes

Seasons:
September, October, November

Courtesy of Amy Crowell

Photography by Andy Sams

Preparing a side salad of wild greens is easy and fun. It can contain whatever tender and tasty greens you can find and is absolutely gorgeous topped with edible flowers such as spiderwort, dayflower, yellow dandelion petals or Turk’s cap flowers.

Super easy

2 bunches or handfuls wild spinach, chopped into bite-size pieces
2 bunches or handfuls amaranth leaves, chopped into bite-size pieces
2 cups wood sorrel leaflets
2 dandelion leaves, chopped into bite-size pieces
Your favorite dressing
Salt and pepper to taste

Wild Side Salad—Fall Version Directions

Mix the greens together in a salad bowl and toss with the dressing and salt and pepper.