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Dandelion Salad Recipe

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This recipe for Dandelion Salad, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol (Moenning) Frieders
Added: Monday, March 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbs vegetable oil
1 tsp cider vinegar or lemon juice
2 C young dandelion leaves
1/4 C sliced green onions or diced yellow onions
2 hard cooked eggs, sliced
1/2 C grapefruit section or mandarin oranges (optional)
Endive may be substituted for the dandelion leaves

Directions:
Directions:
In early spring, collect young dandelion leaves. Wash carefully and drain well. In a small bowl, whisk oil and vinegar. Combine dandelion leaves and onions. Add dressing and toss to coat. Arrange on salad plates, top with eggs and fruit.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
When I was four or five years old, My Grandma Meyer took me with her to collect dandelion leaves for a salad. That outing has always been one of my fondest memories of time spent with my grandma. I can also remember my mom, Carrie, fixing dandelion salad with a sweet/sour gravy for a dressing. Some specialty grocery stores also carry commercially grown dandelion greens.


 

 

 

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