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Salad of wild greens from loren martin

Yield: 4 Servings S

Ingredients:

• 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

Instructions:

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.

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