Category : Salads
Author : Billy
Hits : 4053
Date : 04/09/2009
1 head green or red leaf lettuce1 medium red onion2 cups Rainier cherriesSalt and freshly ground black pepper1 slice bacon, fried to a crisp (optional)1 recipe Yogurt and Buttermilk Dressing
1. Rinse and dry the lettuce. Slice the onion very thinly. Pit the cherries just before assembling the salad. 2. Tear the lettuce into pieces and arrange with onion slices. Top with cherries and drizzle with Yogurt & Buttermilk Dressing. Sprinkle with crusty sea salt, freshly ground black pepper, and crumbled bacon, if you like.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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