sounds like a big request...I have a couple field guides to edible wild plants, each at 400-500 pages...so a definitive list will be looooong.
a couple of my most-often-turned-to favorites are as follow:
lamb's quarter and green amaranth - excellent greens, cooked lightly. when the amaranth is getting fleshy in the stem but no real leafy yet (early in the season), the whole stalks can be cooked and are (to my taste buds) better than asparagus
daylilies - the corms, or bulbs, are edible too (I've heard but haven't sampled), but the flower buds and open flowers are crunchy and delicious, right off the plant. they'd be good in salads, I suppose, but they never seem to get inside, ending in my mouth too quickly. the dried buds are used in chinese cooking sometimes.
stinging nettles - a great cooked green (handle with gloves until cooked)
the roots (and aerial tubers) of chinese wild yam (which is somewhat invasive and not real popular in my neck-of-woods) are excellent - the aerials are nice, thrown whole into a stir-fry, the big tubers can be treated as if they were potatoes (they've got a strange sliminess to them raw, but it disappears when cooked).
garlic mustard - an invasive plague on much of the eastern us, but good as a raw salad green (used in moderation, they taste strongly), or cooked green.
poke and milkweed - both need to be boiled in several changes of water to be edible/safe, but prepared that way, they can be quite nice.