Name: Salad of Wild Greens From Loren Martin
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 tb Honey; 1 ts Salt; 1/8 ts Pepper, fresh ground

CATEGORY	CUISINE	TAG	YIELD
	American	Ethnic, Cyberealm, 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	tb	Honey
1	ts	Salt
1/8	ts	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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