Place the romaine, red and green leaf lettuce, arugula, endive, frisee lettuce, dandelion leaves, escarole, Batavia lettuce, basil, tarragon, and dill into a large salad bowl, and toss lightly to combine.
To store the greens, take a resealable bag, preferably a gallon bag, and place the lettuce. Try to take some air out of the bag to avoid condensation. Repeat this step if there is any leftover mixture of greens. Mix will be fresh for up to 2-3 days. This salad is better with fresh herbs.
Per Serving: 34 calories;0.5 g fat;
6.5 g carbohydrates;
2.7 g protein;
0 mg cholesterol;
42 mg sodium.