Salad of Wild Greens From Loren Martin
Categories: Ethnic | Cyberealm | SaladsServes: 4 Servings
Ingredients:
- Salad:
- 3/4 c Scallion tops, sliced
- 1 qt Water cress sprigs
- 1 1/2 c Field salad, washed
- Dressing:
- 1/3 c Salad oil
- 1/4 c Cider vinegar
- 2 tb Honey
- 1 ts Salt
- 1/8 ts Pepper, fresh ground
Instructions:
Place the salad greens in a large wooden bowl, and toss lightly to mix.
Combine the dressing ingredients in a shaker jar, and shake well to blend.
Dress the salad, toss again, and serve.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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