Dandelion Greens Salad

Dandelion Greens Salad

Dandelion Greens are a Spring Tonic and March 19 is the day I traditionally dig up the greens.  Highly rated for containing iron as well as other nutrients, they do make a tasty dish.  Dandelions are best chosen in tall grass or deep leaves prior to developing buds.  Once the greens develop buds they are bitter.  If the area was spayed with herbicide, do not use the dandelions.  My recipe is identical to Rachael Burkholder's owner of the Amish Fabric Shop, Country Fabrics.  I add boiled potatoes to my dish. 

Ingredients:
4 cups dandelion greens, cleaned and picked over
2 hard boiled eggs
3 slices bacon, chopped and fried crisp
Dressing:
Remove bacon from the drippings to make dressing. Use the bacon grease.
Stir until we blended. 1 egg, 4 teaspoons vinegar, 1 cup water or milk. Add: 1 1/2 teaspoons flour, 1 teaspoons salt, 2 teaspoons sugar

Stir until well blended, cook until thickened. Cool slightly and pour over greens, egg and bacon and toss. It is delicious!

This is a recipe I learned early in my marriage in the 1960's. My version added boiled cubed potatoes.