Dandelion Salad |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | ||||||||||||
| INGREDIENTS: | ||
| 2 quarts dandelion greens or endive | 1/4 cup chopped onion | 6 bacon slices, cut into small pieces |
| 3 tablespoons all-purpose flour | 1/4 cup vinegar | 1 egg, beaten |
| 1-1/2 to 2 cups milk | ||
| 1 | Wash the greens throughly. Drain and spin dry. Place in a large bowl. Add the onion. |
| 2 | Fry the bacon in a skillet. Drain, reserving 1/4 cup of the drippings in the skillet. Add the bacon to the greens. Add the flour to the drippings and cook until bubbly. Whisk in 1/4 cup water, the vinegar, and egg. Add the milk gradually and stir until thickened. |
| 3 | Pour the mixture over the greens; mix well. Cover until ready to serve. |