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Ojawashkwawegad (Algonquin Wild Green Salad)
from the kitchen of Sharmagne Leland-St. John

1 cup wild onions or leeks, diced
4 cups watercress
1/4 cup wood sorrel
1 1/2 cup dandelion leaves
1/2 cup sunflower seeds, unsalted

To make the dressing:
1/3 cup sunflower seed oil
1/3 cup cider vinegar
3 tablespoon maple syrup
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Wash the onions or leeks, and the leafy vegetables, toss
together and add sunflower seeds. In a large salad bowl
combine the dressing ingredients and mix well. Toss the
salad into the dressing and serve.


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