Creole Green Salad

  • 2 cups stemmed, torn spinach leaves
  • 2 cups watercress leaves
  • 2 cups torn chicory leaves (or other strong salad green)
  • 2 cups endive leaves (if large, cut in half)
  • 3 scallions, minced
  • 1 large celery stalk, finely diced
  • 1 pint cherry tomatoes, hulled and halved
  • French dressing as desired

Combine the greens, onion or scallions, celery, and tomatoes in a large salad bowl. Toss together. Add enough dressing to lightly coat and toss again; or pass the dressing around separately so that guests may dress their own salad.

  • Yields: 8 to 10 servings
  • Preparation Time: about 20 minutes

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