4 c. chopped dandelion greens
3 hard boiled eggs
3 slices bacon
1 1/2 Tbsp. flour
1 tsp. salt
1 egg
2 Tbsp. sugar
1/4 c. vinegar
2 c. milk or water
Directions:
If you don't have dandelion greens, then try substituting spring mix. Or use spinach.
This is a traditional Pennsylvania Dutch spring treat - before the dandelions flower into a galaxy of yellow profusion. (Once the dandelion flowers, the leaves are very bitter.)
Toss the greens into a large salad bowl and set aside.
In a skillet, snip bacon into pieces and fry until crisp.
Remove bacon from the drippings. Do not drain the drippings from the pan!
Mix together flour, salt, and sugar. Add egg, vinegar, and water. Stir until blended.
Cook this dressing mixture in the bacon drippings until thickened, and cool slightly.
Pour dressing over the greens and mix lightly. Garnish with sliced or chopped hard boiled eggs and crispy bacon bits.
Submitted by Gretchen Grant
Contributed on: Thursday March 29th, 2007 and modified on Thursday March 29th, 2007