Recipe - Grandmothers Wild Greens

1 Bunch each: turnip; mustard,
& collard greens
2 md Onions; chopped fine
2 md Tomatoes; peeled,
seeded & finely chopped
3 Cloves garlic; minced
2 teaspoon Kosher salt
1 teaspoon Freshly ground black pepper
1 teaspoon Fresh lemon juice
Three fourths cup White wine vinegar
1 tablespoon Dry mustard
One fourth cup Sugar
One half tablespoon Worcestershire sauce
One half tablespoon Tabasco sauce
1 One half cup Salad oil

Stem & wash all greens, & dry them with tea towel. Tear or cut into
bitesized pieces. Divide into 6 equal portions & place on chilled salad
plates. Combine onions and tomatoes. Mix well. Divide into 6 equal portions
& place atop center of each plate of greens. Whip garlic, salt, & pepper in
a blender until smooth. Add lemon juice, vinegar dry mustard, sugar,
Worcestershire sauce & Tabasco & blend until smooth. With blender running,
add oil to above mixture in steady stream until all is combined. Drizzle
dressing over each plate of greens & serve at once.

AMERICAN RESTAURANT

E. 25TH STREET, KANSAS CITY

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.