Salad of wild greens from loren martin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salad: | ||
| ¾ | cup | Scallion tops, sliced |
| 1 | quart | Water cress sprigs |
| 1½ | cup | Field salad, washed |
| Dressing: | ||
| ⅓ | cup | Salad oil |
| ¼ | cup | Cider vinegar |
| 2 | tablespoons | Honey |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper, fresh ground |
Directions
Place the salad greens in a large wooden bowl, and toss lightly to mix. Combine the dressing ingredients in a shaker jar, and shake well to blend. Dress the salad, toss again, and serve.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.