Mixed Greens with Toasted Walnut Vinaigrette
Purslane is a leafy edible green plant, often considered a weed, that has high amounts of ALA. (From The Omega-# Connection by Andrew Stoll, M.D.)

2 garlic cloves, peeled and halved
8 slices French baguette, sliced into 1/2 inch slices
1/2 cup sherry or red wine vinegar
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
2 tablespoons minced shallots or red onion
6 tablespoons flaxseed oil
2 tablespoons canola oil
2 tablespoons finely chopped walnuts, toasted
6 cups salad greens
1 cup watercress
1 cup chopped purslane

Preheat the oven to 374 degrees.

Rub the garlic on one side of each slice of bread, and place the bread on a baking sheet. Bake for 4 to 5 minutes on each side, or until crisp and golden.

Combine the sherry and the next 6 ingredients in a bowl. Whisk well. Combine the greens, watercress, and purslane in a large salad bowl. Drizzle the vinaigrette over the greens and toss.

Serve each salad with one slice of garlic toast. (Each serving contains 1.8 grams of ALA.)