Salad of wild greens from loren martin

4 servings

Ingredients

Quantity Ingredient
Salad:
¾ cup Scallion tops, sliced
1 quart Water cress sprigs
1½ cup Field salad, washed
Dressing:
⅓ cup Salad oil
¼ cup Cider vinegar
2 tablespoons Honey
1 teaspoon Salt
⅛ teaspoon Pepper, fresh ground

Directions

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.

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