Salad Of Wild Greens From Loren Martin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Salad:,
3/4 cup: Scallion tops, sliced
1 quart: Water cress sprigs,
1 1/2 cup: Field salad, washed
Dressing:,
1/3 cup: Salad oil,
1/4 cup: Cider vinegar,
2 tbsp: Honey,
1 tsp: Salt,
1/8 tsp: Pepper, fresh ground
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp