2 quarts fresh assorted greens
2 Tbsp. white wine vinegar
1 Tbsp. vermouth
1 scant Tbsp. Dijon mustard
1/4 tsp. soy sauce
1/4 tsp. ground cumin
1/2 tsp. curry powder
1 tsp. sugar
1/4 tsp. freshly ground pepper
1/3 c. vegetable oil

Optional: 1 diced apple, 4 chopped scallions, 1/3 c. dry roasted peanuts, 1 Tbsp. toasted sesame seeds, 1/4 c. raisins

Wash, dry, and tear greens into bite-sized pieces. Combine remaining ingredients in a jar and shake well. Pour into salad bowl. Place greens in salad bowl on top of dressing, but do not toss. Cover bowl tightly with plastic wrap; refrigerate an hour or so. Just before serving, add any or all of the optional ingredients and toss. 6 servings.

(Recipes from a Kitchen Garden)

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