| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Salads, Italian, Appetizers, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dandelion greens |
| 1 |
lg |
Bunch watercress |
| 12 |
lg |
Red radishes |
|
|
Salt |
| 6 |
tb |
Olive oil |
| 2 |
tb |
Red wine vinegar |
|
|
Salt & pepper |
INSTRUCTIONS
Rinse the dandelion leaves & watercress. Wash the radishes & remove the
stems, leaves & roots. Quarter, or if especially large, cut into eighths.
Put dandelion leaves & radishes in a bowl, cover with cold water, add salt
& leave for 1 hour. Shortly before serving, drain & dry them & place in a
serving bowl. Add the watercress. Beat together the olive oil & red wine
vinegar. Pour over the salad & toss well.
A Message from our Provider:
“God owns you, and every molecule you have ever touched”