tossed garden salad
- Categories
- Salad
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | Head lettuce |
| 2 larges | Tomatoes |
| 4 | Fresh green onions; including tops |
| 1 medium | Cucumber |
| 1 | Bunch radishes |
| Few leaves spinach | |
| 1 | Bunch chives (6 to 8 spikes) |
| ½ teaspoon | Salt |
| Commercial French dressing | |
| Salad greens |
Cut lettuce in 1-inch cubes. Chill, peel, and cut tomatoes into wedges. Cut onions into cubes. Peel and slice cucumber. Slice radishes. Chop spinach leaves and cut chives very fine. Place all on a bed of salad greens. Season with salt and French dressing. Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .
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