Grandmother's wild greens

Yield: 6 Servings

Measure Ingredient
1 \N Bunch each: turnip; mustard, & collard greens
2 mediums Onions; chopped fine
2 mediums Tomatoes; peeled, seeded & finely chopped
3 \N 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
¼ cup Sugar
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.



From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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