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      Title: SALAD OF WILD GREENS FROM LOREN MARTIN
 Categories: Ethnic, 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.
 
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