Empress Salad

Empress Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 20.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. No servings or quantities given as this is a make what you want guide. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 10 minutes
Passive Time 1 hour
Course Salad
Cuisine American
Servings 0

Ingredients
  

  • escarole, or any dark leafy green
  • watermelon, cut into chunks
  • pear, cored, cubed
  • cucumber, peeled, cubed
  • French dressing, Shortcut

Instructions
 

  • Wash the greens, cucumber, and fruit. Place in the fridge to chill for at least an hour. Use as much or as little of each item as you like.
  • When ready to serve, tear the escarole into pieces and place in a salad bowl.
  • Peel and cube the cucumber, core and cube the pear, slice watermelon and cut from the rind, cut the red part into chunks. Place prepared items, using as much or as little of each, in the bowl on top of the greens.
  • Serve with French dressing, enjoy.

Notes

Shortcut: French Dressing

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