Summer salad made with wild edibles and two choices for dressing
small spinach leaves
purslane (wild edible)
wood sorrel (wild edible)
Beet Dressing
1 lg beet juiced
1/8 c apple cider vinegar
Carrot Dressing
2 Carrots juiced
1 clove garlic
1/8 c apple cider vinegar
1/4 c filtered water
Combine salad ingredients
Toss with your choice of dressing above