MY Mother often fixed this salad when I was a child. I grew up on a farm and most of our food came right from the garden. We especially liked this in the spring, when early leaf lettuce appeared. After a long winter of cooked vegetables, this was a real treat.
- 2 cups torn leaf lettuce
- 1 hard-cooked egg, chopped
- 1 green onion, sliced
- 2 tablespoons mayonnaise
- 1 teaspoon cider vinegar
- 1/8 teaspoon pepper
- In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat. Yield: 2 servings.
Originally published as Simple Lettuce Salad in Reminisce October/November 2008, p51
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