Dutch Dandelion Salad
1 pound of young, tender dandelion greens
4 thick slices of bacon
1/2 cup of salad dressing
1 egg, lightly beaten
1 teaspoon of salt
1 tablespoon of flour
2 tablespoons of sugar
1/4 cup of vinegar
1 cup of water
2 hard cooked eggs, sliced
Wash the dandelion greens and roll in a cloth, then pat dry. Place in a salad bowl. Fry the bacon until crisp, then drain. Pour the drippings over the dandelion greens. Blend the salad dressing, egg, salt, flour, sugar, vinegar and 1/4 cup of water together, then pour into the skillet. Bring to a boil and cook, stirring constantly, until thickened. Pour while hot over the dandelion greens and toss well. Crumble the bacon over top and toss lightly. Garnish with the egg slices and serve immediately. 6 servings
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