We've actually been gathering plenty of salad greens all Spring and now into the Summer. Here's what we've been eating:

Spinach - which my husband planted last Fall. Somehow it survived all of our blizzards, and came in strong in early Spring.

Lettuces - which we planted in the Spring--they grow quickly.

Pigweed - also called Amaranth. We identified this edible weed last year. It's everywhere! Now we eat it all Spring and Summer, and we harvest as much as we can to freeze for later. You can treat it as a wild spinach.

Purslane - another one we identified last year. This is a common weed that can be added to your salads.

Beebalm - a flowering plant many have in their landscaping and flower gardens. It put up many leaves in the Spring. It is related to the mints, so its leaves are rather minty-flavored. A nice flavorful addition to salads. We've also had this since early Spring and it's still growing strong, now in midsummer.

Cilantro - another plant from last year. It managed to reseed itself and we had a bunch of them growing this year.

Common Plaintain - I've just learned about this one, and can't wait to try it. I also want to harvest some whole plants and dry them for winter use--we can make tea out of them to fight off colds and flu.

Dandelion Leaves - it's easy to recognize these weeds in early Spring--the best time to gather their leaves. They are more tender and not bitter then.

NOTE: With any wild edibles, make sure you identify the plant accurately before eating, checking descriptions and photos with several references first. Be absolutely certain before eating!