Wild Greens Greek Salad
Dandelion leaves chopped small since they are SOOO bitter
Violet leaves
Lambsquarter leaves
Purslane leaves
Daisy leaves
Chickweed
Red Clover leaves
Raspberry leaves
Marshmallow leaves
Sheep Sorrel leaves
Wood Sorrel (small amount)
Amaranth leaves
Edible flowers: Elderflowers, daisies, pansies, lilly flowers, red clover flowers, rose, chamomile, beardstongue…
Toppings: sunflower seeds, diced tomatoes, croutons, feta cheese, kalmata olives, walnuts (toasted slightly), lambsquarter seeds
Greek Salad Dressing : process in blender
½ cup wildly infused extra virgin olive oil
1 tablespoon wildly infused vinegar
3- 4 tablespoons Autumn Olive Berry Syrup or other wild syrup
1 clove of garlic or garlic scapes
Bell peppers (red, yellow, orange)
1 piece of feta cheese 4 x 4 x 3 cm
½ teaspoon salt
½ teaspoon oregano
Black pepper, to taste
Nutrition Facts
Green Leaves (chop SMALL so they are easy to chew, add salad from the wheelbarrel outside the kitchen window)
Amaranth: High in vegetable Protein 2.9g, Calcium 448 mg B Carotine 4300ug, Carbs 4.5g, Vitamin C 53mg Potassium 617 mg. Most nutritious of ALL plants
Lambsquarters: High in Beta Carotene 3800ug, Calcium 324mg, Potassium 684mg, and Iron 1.5 mg (more than spinach!). It is also high in b-complex vitamins and vitamin C 40 mg.
Purslane Leaves: water 93.9g, Protein 1.3g, Carbos 3.4g, Sodium 45mg, Potassium 494 mg, Calories 16
Marshmallow leaves: Potassium (410mg), Protein (3.6 g), Beta Carotene (3315ug) Iron (3.7 mg)
Raspberry leaves: Calcium (204 mg), Potassium (3,226 mg), Niacin (6,500ug), Iron 17 mg
Dandelion: high in Protein 2.7g, Calcium 187mg, Iron 3 mg, Carbos 9.2g, Vit C 68 mg, and vitamin A
Daisy leaves: Protein 1.8 g, very high in Beta-Carotene 3,160 ug, Riboflavin 190 ug, Niacin 600 ug. and Potassium 398 mg
Chickweed: high in Calcium 160mg, minerals, Potassium 243 mg, and Magnesium (it’s cooling qualities make a great poultice for sunburns or insect bites, Vit C 350 mg, Protein 1.2 g
Violet leaves: high in Vit A and C
Wood Sorrel: high in Vit C 119mg, Beta Carotene 7740ug, Niacin 465 ug, Protein 2.1 g, Calcium 66 mg, also high in oxalic acid (too much of oxalic acid can inhibit calcium absorption)
Red clover: weapon against cancer, blood purifier, blood thinner, contains salicylic acid
Edible Flowers (pick petals off and arrange on separate plate, decorate with after salad is tossed)
Monarda: flowers taste like honey suckle, anti bacterial qualities
Daisy Flowers: high in Potassium (570 mg) and Beta Carotene (8800 ug)
Clover Flowers: Niacin 2200ug, Potassium 354 mg, Carbos 13.5, Protein 2 grams, Vit C 52 mg Calcium 232 mg
Chamomile Flowers: Carbos 14.7g, Protein 2.2 g, Fier 1.4 g, Niacin 2801 ug
Rose Petals: Calcium 47 mg
Dianthus
Pansies
Seeds (Mix in with the greens, before adding flowers)
Plantain Seeds: Niacin 3800 ug Potassium 339 mg, Fiber 13.7 g, Carbos 59.7 g, Protein 17 g Fat 7.6 g
Lambsquarter Seeds: Potassium 1687 mg, Calcium 1036 mg, Protein 19.6g
