Sounds good. I bet those greens were very fresh from your garden. My salad this week was a small nub of leftover storebought romaine with fresh from the garden: spinach (bolting but leaves still sweet and tasty), Red Russian kale leaves and flower buds, Gilfeather turnip buds (letting it go to seed so I can save my own), volunteer dillweed plus from the store: sliced onion with evo, balsamic vinegar and wine vinegar or maybe I used some tarragon vinegar made last year.
What fun! I'm planning a tossed green salad with store bought cucumber. In addition to beet thinnings, I'll add the flowering tops of kale and turnip that I'm letting go to seed (last year's plants wintered over). Spinach has bolted but the leaves still taste ok and I have claytonia, too.