Title: Salad of Wild Greens From Loren Martin
Categories: Ethnic, Cyberealm, Salads
Yield: 4 Servings

Salad:
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, 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