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