Adapted from Vegetarian Cooking for Everyone by Deborah Madison, this is one of our favorite salads made with a variety of fresh herbs. We especially like to make it in the summer with herbs growing in our gardens. It can be made in about 5 minutes and the combination of fresh herbs makes it a unique and flavorful side salad.

Serves 4-6

4 c. fresh spinach
2 c. fresh arugula
1 c. fresh purslane (optional)
8-10 fresh mint leaves, rolled and sliced
1/4 c. fresh flat parsley, roughly chopped
1/4 c. fresh basil, chopped
1/4 c. fresh dill, chopped
2 scallions, thinly sliced
1 tsp. kosher salt
freshly ground pepper
3-4 Tbls good olive oil
3-4 Tbls. fresh lemon juice

Wash greens and let dry. Chop herbs and slice scallions. Place all greens and herbs in a large wooden salad bowl, add salt and pepper and toss to mix. Drizzle with olive oil, squeeze on lemon juice and mix again. Taste. Adjust seasonings to taste.

Do Ahead: You can prepare the greens and herbs earlier in the day or ahead if bringing to a potluck. Add salt, pepper, lemon and olive oil just before serving.

Variation: You can also add some chopped cucumber and radish to give this salad a little crunch if you prefer.