For the dressing:
1 cup loosely packed fresh flat leaf parsley, roughly chopped (about one small bunch)
10 large fresh basil leaves
1 tablespoon fresh oregano
1 clove garlic, finely minced
1/4 cup high quality red wine vinegar
1 1/2 teaspoons honey
3/4 cup extra virgin olive oil
salt and pepper to taste
For the salad:
3-4 cup washed salad greens, leaves torn
4 tablespoons toasted sunflower seeds (or toasted walnuts, hazelnuts, pecans, almonds)
1/4 cup raisins (or dried cherries, dried cranberries, dried currants, or fresh fruit)
2-3 scallions, thinly sliced (or red onion, white onion)
2-3 additional veggies of your choices (carrots, radishes, cucumbers, sugar snap peas, bell peppers, cabbage, tomato, avocado, green beans, sprouts, broccoli, corn, etc.)