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Leafy Green Salad
450 gram (1 pound) assorted mixed green leaves, eg. cabbage, spinach, chicory, watercress, lettuce etc.
150 mililiter (1/4 pint) olive oil
4 tablespoons wine vinegar
1 teaspoon Season-All
2 teaspoon Tarragon
Wash and dry the green leaves. Shred finely and mix together well.
Whisk ingredients for the dressing together. Pour over the salad and stir until all the leaves are coated with the dressing.