|1||Bunch each: turnip; mustard, & collard greens|
|2 mediums||Onions; chopped fine|
|2 mediums||Tomatoes; peeled, seeded & finely chopped|
|3||Cloves garlic; minced|
|2 teaspoons||Kosher salt|
|1 teaspoon||Freshly ground black pepper|
|1 teaspoon||Fresh lemon juice|
|¾ cup||White wine vinegar|
|1 tablespoon||Dry mustard|
|½ tablespoon||Worcestershire sauce|
|½ tablespoon||Tabasco sauce|
|1½ cup||Salad oil|
Stem & wash all greens, & dry them with tea towel. Tear or cut into bite-sized pieces. Divide into 6 equal portions & place on chilled salad plates. Combine onions and tomatoes. Mix well. Divide into 6 equal portions & place atop center of each plate of greens. Whip garlic, salt, & pepper in a blender until smooth. Add lemon juice, vinegar dry mustard, sugar, Worcestershire sauce & Tabasco & blend until smooth. With blender running, add oil to above mixture in steady stream until all is combined. Drizzle dressing over each plate of greens & serve at once.
E. 25TH STREET, KANSAS CITY
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
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