For the rabbits among us- at least those with the more sensitive sniff and gnaw of the true connoisseur- here are directions on how to make leafy greens infinitely more palatable. Each of the recipes, which include salad and dressing ingredients of a particularly wide variety, is accompanied with suggestions for appropriate entrees and in some cases, the recipes for these are given too. Sample menus are filet of flounder souffle with a salad of Iceberg lettuce, white grapes and French tarragon dressing; or beef curry with an apple and onion salad and cider vinegar french dressing. The rest are just as enticing. And as the author's instruction springs from a Parisian maitr d'hotel- it is the real McGourmet- and if you follow her suggestions for herbs, spices, and vinegars, and to put the oil on first, so that it completely covers the dry leaves there'll be tasty nibbling.