You're looking for any perennials, or for other self-seeding annuals or weedy/native salad-worthy-type things that you don't have to plant and tend yearly in a vegetable garden, yes? I have a few more suggestions once you wade through the next paragraph. Warnings and cautions: First, I strongly agree with breezyb. Make sure that you know *precisely* what plant species you are dealing with [and not just by common name of the plant], and what part of that plant is 'edible', and at what season, and whether it is ok raw or only if cooked, etc. Second, remember that people can react to new edibles in very different ways. When trying something new, use just a little. Make sure you and family don't have problems. You can expand from there. [As example, I can eat pretty much anything, including lots of wild edible things, but my very first smidge of fresh organically grown cilantro nearly put me in a hospital. You just never know.] Third, remember that many things out there are *edible*, as in not poisonous. But keep in mind the sage wisdom of Crocodile Dundee: "You can live on it, but it tastes like...." Well, never mind. [grin] I agree with lpinkmountain on this one. Strawberry, and raspberry, leaves are edible. And they may have medicinal uses, but 'salad' they are not [wry grin]. You've had many good suggestions. And among the salad greens that Greenwitch mentioned, at least the sorrel [usually sold as 'french sorrel' here] is perennial in our zone, and some mustard greens are perennial or self-seeding here as well. Nasturtiums are annuals in this zone, but are cheap and common in seed packets everywhere, and are easy to grow, and the flowers are very nice in salads. Also check out information on various kinds of "cress" plants, mustard cousins. Some are probably 'weeds' in your yard, and others may do very well here. Purslane!! [Portulaca oleraceae] Excellent as part of a salad! A weed, but I always make sure that there are nice healthy patches in the garden that are not weeded out. Prolific growth. Fleshy leaves, nicely crisp when chilled, and just a bit of spicy/peppery flavor. One of my favorites! Lovage [Levisticum officinale] The leaves have a strongish celery-like flavor. Very fresh and nice. Wood sorrel [Oxalis acetosella] Excellent sharp/acidic flavor. Use in small quantities, as an herb rather than as a salad green.

I have an antique salad bowl, ( not my grandmother's, this one I bought) that has been in almost daily use as a salad bowl for easily 30 years. When I make a salad for more than 1 or fewer than 6, this is the bowl I use. I have never put anything on it. When I got it, I washed it well with soap water and some steel wool...had to get the antique shop cooties off...but that's all. It does not smell rancid, mostly when I get through using it, I wipe it out with a damp paper towel....sometimes I give it a good scrubbing and and turn it upside down to dry, especially if there has been a salad with shrimp or blue cheese in it. It's very dark, and very "un-round", well used, and I love it! I am unconvinced that it's necessary to formally put mineral oil on a salad bowl....using it seems to do just fine. Linda C

Hmmm, roasted seems interesting. Found my old Pooh Cookbook - here's the recipe: Radish Sandwiches with Bread and Butter Prickles 1 small bunch young red radishes, washed & dried 6-8 bread and butter pickles Mayonnaise Sandwich bread or crackers Grate the radishes and moisten them with mayonnaise to a firm spreading consistency. Spread the mixture on thin slices of sandwich bread or crackers. Sprinkle with bread and butter pickles cut into prickle shapes. (little slivers) Without prickles these taste and look a little like lobster salad. From: The Pooh Cookbook by Virginia H. Ellison, 1969 I think I would add a bit of seasoning - like a bit of Dijon mustard, perhaps. This is a children's cookbook, so many of the recipes are rather plain.

I remember that. It was good if it didn't have too many olives in it (I hate olives). :) The trick is to cut the veg small enough that the texture is mostly pasta, unlike a primavera where the texture is mostly vegetables and the pasta is there to fill the gaps. Vary it to go with what you have. For quantities, don't go overboard. I'd say about a third of a cup of everything, more or less, for a salad serving bowl full of pasta salad, but more of the bits you really like, or if you don't have much variety. The old version was a lot of stuff from cans/jars because the point was throwing something together from your pantry. That Italian dressing in the packets was most common, made with olive oil and red wine vinegar. The pasta needs a lot of flavor, so if you're making from scratch, use tasty O&V, salt or parmesan, and soak lots herbs and garlic in it. I'd use granulated garlic, or press fresh, rather than minced chunks. Dress the pasta while it's still hot, but well drained. Black olives, pimentos, marinated artichoke hearts (if they're packed in oil, only, add some S&P and herbs and let them set awhile. If they're fresh, they don't need to be marinated). Other possibles are asparagus, green beans, rehydrated sun dried tomatoes, hearts of palm, giardiniera (Italian pickled vegetables). Whatever you have and like, though cook any fresh veg, or at least blanch it. Take care of yourself and stay well!