• 6 cups spring greens salad mix
• 1 cup corn kernels
• 1 persian cucumber, thinly sliced
• 1 beet, roasted
• 1/2 cup chopped sun dried tomatoes
• 4 watermelon or breakfast radishes, thinly sliced
• 2 hearts of palm, cut into thin circles
• edible flowers, optional

for the dressing:

• 6 tablespoons olive oil
• 2 tablespoons white wine or champagne vinegar
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard (mild)
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt