| 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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