Sunday, October 9, 2011

Cress and Dandelion Salad


This recipe comes from The American Woman's Cook Book by Ruth Berolzheimer (Garden City Publishing Co., 1943).

Cress and Dandelion Salad

1 cup water cress
1 cup dandelion greens
6 thin slices raw onions
French dressing

The dandelion should be fresh and young. Wash the leaves carefully and drain well. Arrange them in a salad bowl with the cress. Add the slices of onions and pour the French dressing over all.

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