2 cups purslane leaves and stems, chopped
2 cooked potatoes, chopped
4 cups mesclun salad greens or wild greens (i.e., lamb's quarters, lady's thumb, Asiatic dayflower)
1 bunch scallions, chopped
1 medium carrot, grated
1 red bell pepper, chopped

Mix together all ingredients, toss with Creamy Cashew Salad Dressing, and serve.

Serves 6

Preparation Time: 15 minutes