"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Teenage Greens Salad Recipe

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This recipe for Teenage Greens Salad, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Olson
Added: Tuesday, June 6, 2006


Salad Ingredients
8 cups (5 oz.) teenage greens (young lettuces 4 inches long),
rinsed and crisped
1/3 c. crumbled blue cheese
1 red apple, sliced into very thin wedges

Salad Dressing
2 T. walnut oil or olive oil
1/4 tsp. grated lemon rind
1 T. lemon juice
2 tsps. cider vinegar
2 tsps. minced shallots
1 tsp. honey
salt and pepper to taste

In a small mixing bowl, whisk together the oil, lemon peel, lemon
juice, cider vinegar, minced shallots, and honey. Add salt and
pepper to taste and whisk again. Mix apples in the salad
dressing and set aside for at least 20 minutes. In a large salad
bowl, mix dressing and apples gently with greens. Sprinkle with
crumbled blue cheese and fresh ground pepper to taste.

Number Of Servings:
Number Of Servings:
4-5 Servings
Preparation Time:
Preparation Time:
10 minutes




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