Green Salad

Recipe Ingredients

		One or a mix of greens like Boston
		Lettuce, Bibb, escarole, field salad,
		Romaine, arugula or watercress
		Vinaigrette - see * Note

Recipe Instructions

* Note: See the "Vinaigrette" recipe which is included in this collection.

Wash greens well and tear them into bite-size pieces. Dry greens well on cloth towels, then wrap in several layers of paper towels and place package in fridge. This will keep for several hours, several days even if you wrap the paper wrapped leaves in a cloth towel and keep them in the crisper drawer of your fridge.

To serve, drizzle with Vinaigrette.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6610 broadcast 01-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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