Simplest kind of green salad, all fresh from the garden, eaten about ten minutes after being picked: 2 varieties of leaf lettuce, spinach, arugula, mustard greens, mizuna greens, mustard spinach greens (neither mustard, nor spinach), radish greens, chervil, and leaves of the "weed" conventionally called lamb's quarters, a spinach relative that grows damn near everywhere in the U.S., and is both nutritious and tasty. I ate mine with a little salt. My son slathered his with raspberry vinagrette dressing.