| 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)
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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