Marinated fiddleheads salad

Yield: 6 servings

Measure Ingredient
1 pack Italian Salad Dressing
2 cups Fiddlehead Ferns, cooked and
\N \N Drained
\N \N Lettuce
\N \N Tomatoes, sliced
\N \N Scallions, chopped
\N \N Seasoned Croutons

Prepare 1 package of Good Seasons Italian salad dressing mix according to the package directions. Pour dressing over 2 cups of cooked, drained fiddleheads. Let the fiddleheads marinate in the dressing overnight in the refrigerator.

Use marinated fiddleheads generously in a salad made of crisp lettuce leaves, sliced ripe tomatoes, and chopped scallions. Toss the salad with additional Italian dressing; serve with seasoned croutons scattered on top of the salad.

From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P.

Tarcher, Inc., 1984. Pp. 248-249. ISBN 0-87477-338-5. Posted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1442)

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