Tossed garden salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head lettuce | |
| 2 | larges | Tomatoes |
| 4 | Fresh green onions; including tops | |
| 1 | medium | Cucumber |
| 1 | Bunch radishes | |
| Few leaves spinach | ||
| 1 | Bunch chives (6 to 8 spikes) | |
| ½ | teaspoon | Salt |
| Commercial French dressing | ||
| Salad greens | ||
Directions
Cut lettuce in 1-inch cubes. Chill, peel, and cut tomatoes into wedges. Cut onions into cubes. Peel and slice cucumber. Slice radishes. Chop spinach leaves and cut chives very fine. Place all on a bed of salad greens. Season with salt and French dressing. Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .
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