Eat and enjoy!
4 tsp. cider vinegar
2 Tbls. salad oil or olive oil
2 tsp. sugar
1 tsp. salt
4 C. gently packed and shredded greens (If using iceberg, romaine, chicory, spinach, or celery leaves use the outside leaves)
- About 15 minutes before serving, in a 12 inch cast iron skillet, over high heat, stir all ingredients except greens until hot.
- Then over medium heat add greens, tossing until they are slightly wilted and coated with oil vinegar mixture. Onion may be added to this recipe if desired.
- Makes about 4 servings.