Title: Salad of Wild Greens
Categories: Amerind Salad
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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