Fiddlehead and onion salad

Yield: 1 Servings

Measure Ingredient
\N \N Fiddlehead ferns cooked and chilled
\N \N Onions; sliced
\N \N French dressing

Cover chilled cooked fiddleheads and an equal amount of sliced, mild-flavored, raw onion rings with French dressing. Marinate for several hours, covered and refrigerated, before serving.

From -The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250. ISBN 0-87477-338-5. Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at

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