No-Salt Green Salad

• 2 quarts loosely packed salad greens, preferably including arugula and watercress
• 4 wafer-thin slices onion, preferably red or Vidalia
• 1 tablespoon red-wine vinegar or Spanish wine vinegar, available in shops that specialize in fine imported foods
• 3 tablespoons olive oil
• 2 teaspoons dry vermouth
• 3 tablespoons finely chopped parsley
• 1/2 teaspoon finely chopped garlic
• 1/2 teaspoon crumbled dried oregano
• Freshly ground pepper to taste

1. Put salad greens and onion slices in bowl.
2. Combine remaining ingredients in small glass jar with lid and shake well.
3. Pour mixture over greens, toss and serve.

salad greens, onion, redwine vinegar, olive oil, parsley, garlic, oregano, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10160 (may not work)