very, very green salad

inspired by a recipe in Best Summer Weekends Cookbook by Jane Rodmell

number of servings depends on volume of ingredients chosen

greens – spinach, romaine, mixed greens, arugula, etc., cleaned and dried

asparagus, sliced diagonally

green beans, sliced diagonally

broccoli, cut into small florets

snow or snap peas

green onions, finely sliced

chives, chopped

cucumber, diced

golden raisins, washed and drained

pine nuts, toasted

1/2 lb. bacon, cooked crisp and chopped

creamy citrus dressing

Blanch asparagus, broccoli, green beans, snap peas one after the other for 1 – 2 minutes. Lift out with a slotted spoon and refresh in ice water. Combine greens, vegetables and raisins. Toss to mix well. Add Creamy Citrus Dressing and toss again. Chill for an hour before serving to let flavors blend. Just before serving, add pine nuts and bacon and toss again.