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Salad Of Wild Greens

diabetic, native, salads

1 salad:
3/4 cup scallion tops, sliced
1 quart water cress sprigs
1 1/2 cup field salad, washed
1 dressing:
1/3 cup salad oil
1/4 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.

Yield: 4 servings

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