Greens with Basil Vinaigrette
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 342. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 cups torn salad greens
- 1 apple, quartered, cored, and sliced
- 1/2 cup sliced fresh mushrooms
- 1/4 cup unsweetened pineapple juice
- 1 tablespoon white wine vinegar
- 1 tablespoon salad oil
- 1/2 teaspoon snipped fresh basil or 1/8 teaspoon dried basil, crushed
- Dash salt
- Dash pepper
Instructions
- For salad, place salad greens in a large salad bowl. Top with apple and mushroom slices.
- For vinaigrette, in a screw-top jar combine pineapple juice, vinegar, salad oil, basil, salt, and pepper. Cover and shake well. Drizzle vinaigrette over salad. Toss to mix.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Dinner in the Dark 10 - Salad" by Edsel L; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/27119975@N00/5854950905. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.