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Twilight Salad
![Twilight Salad](https://static.wixstatic.com/media/7cd50b_eb8d8243acb24f949cddf0205a1e27d5~mv2.jpg/v1/fill/w_348,h_464,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/Image-empty-state.jpg)
by Susun Weed
![Watercress Plant.jpg](https://static.wixstatic.com/media/66251fdb5aa2472f86db072f3061dc01.jpg/v1/fill/w_800,h_800,al_c,q_85,enc_auto/66251fdb5aa2472f86db072f3061dc01.jpg)
Watercress Plant.jpg
![Watercress Plant.jpg](https://static.wixstatic.com/media/66251fdb5aa2472f86db072f3061dc01.jpg/v1/fill/w_800,h_800,al_c,q_85,enc_auto/66251fdb5aa2472f86db072f3061dc01.jpg)
Watercress Plant.jpg
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* Buy a nice bunch of arugala or watercress. Or, better yet, harvest your own. Chop into 1½-inch lengths.
* Collect 30-40 large first-year garlic mustard leaves and tear them into thirds or quarters.
* Collect 25-30 hedge mustard leaves and tear them in half.
* Collect ¼ cup creeping Jenny tops and mince.
Toss all greens together.
Garnish lavishly with Queen of the Night blossoms, periwinkle flowers, and purple pansies.
Serve – at twilight, of course – with tamari, herbal vinegars*, extra virgin olive oil, and gomasio.
*** Garlic mustard root vinegar and garlic pigtail vinegar are especially good choices
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