For the salad:
2 large potatoes
1 small yellow onion
3 pieces garlic
2 large bunches of mixed wild green, like arugula, lambs quarter, dandilion, etc
4 tablespoons pine nut pesto
1 small can of black olives
veg butter, or oil
3/4 veg sour cream
1/2 a large cucumber
1 tablespoon dried or fresh dill
salt, pepper, paprika
Cut the potatoes into small pieces and steam until soft. Set aside to cool.
Chop up the onion and garlic into paste and saute in the oil for about 3 minutes on low setting.
Cut the tomato into little wedges. Mix all these ingredients together with olives and pesto.
Dressing:[br] Grate the cucumber and then chop up really small. Mix with fresh dill, and spices to taste.
Chop the wild greens roughly and lay out on plates. Layer on sauce and other vegetables.