Recipe - Salad Of Wild Greens From Loren Martin

Salad:
Three fourths cup Scallion tops, cut or sliced up
1 qt Water cress sprigs
1 One half cup Field salad, washed
Dressing:
1/3 cup Salad oil
One fourth cup Cider vinegar
2 tablespoon Honey
1 teaspoon Salt
1/8 teaspoon Pepper, fresh ground

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