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Salad of Hearty Greens and Nuts
Use your favorite salad dressing on this salad. It is really more an idea than a recipe and ideal for the children to improvise with whatever greens and raw vegetables appeal to them.
Figure 1 to 2 cups greens for each person. Wash and dry a combination of salads, like romaine, curly endive, leaf lettuce, Belgian endive and Bibb, along with cucumber, carrots, cauliflower, radishes, etc. Arrange them in a salad bowl and sprinkle with salted sunflower seeds and toasted almonds. Dress the salad just before serving.
October's Sunday Suppers Menu
Lynne's Menu Introduction
Grilled Autumn Glazed Pork Steaks
Roasted Butternut Squash with Cider Syrup
Salad of Hearty Greens and Nuts
Fresh Pears and Vermont Cheddar Cheese
Sunday Supper Home | Recipe Box | Share recipes in Food Talk
©2000 Lynne Rossetto Kasper. The Splendid Table™ and Lynne's Sunday Suppers™ are trademarks owned by Lynne Rossetto Kasper. All rights are reserved.
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