One of my favorite things about spring is all of the new greens coming up for cooking and making salads. I’ve been tossing salads with a combination of perennial vegetables from my garden and wild greens I’ve foraged from the wild spots around our homestead. We have daylily shoots, horseradish leaves, green onions and chives, garlic mustard, and sorrel.
I like taking a combination of these greens, chopping them up, and tossing them with a little Parmesan cheese and oil and vinegar dressing. The new greens taste so much better than the store bought lettuce and spinach. Fresh from the garden and fields is always so much better than greens that have been shipped across the country!