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CATEGORY CUISINE TAG YIELD
American Cyberealm, Ethnic, Salads 4 Servings

INGREDIENTS

Salad
3/4 c Scallion tops, sliced
1 qt Water cress sprigs
1 1/2 c Field salad, washed
Dressing
1/3 c Salad oil
1/4 c Cider vinegar
2 T Honey
1 t Salt
1/8 t Pepper, fresh ground

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 250
Calories From Fat: 162
Total Fat: 18.3g
Cholesterol: 0mg
Sodium: 674.5mg
Potassium: 195.9mg
Carbohydrates: 21.1g
Fiber: 1.1g
Sugar: 12.7g
Protein: 2.1g


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