| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | American | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | Bunch each: turnip; mustard, & collard greens | |
| 2 | md | Onions; chopped fine |
| 2 | md | Tomatoes; peeled, seeded & finely chopped |
| 3 | Cloves garlic; minced | |
| 2 | ts | Kosher salt |
| 1 | ts | Freshly ground black pepper |
| 1 | ts | Fresh lemon juice |
| 3/4 | c | White wine vinegar |
| 1 | tb | Dry mustard |
| 1/4 | c | Sugar |
| 1/2 | tb | Worcestershire sauce |
| 1/2 | tb | Tabasco sauce |
| 1 1/2 | c | Salad oil |
INSTRUCTIONS
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. AMERICAN RESTAURANT E. 25TH STREET, KANSAS CITY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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