Dandelion Salad With Cooked Dressing



  • 4 slices bacon, fried crisp and crumbled
  • 2 s (approximately) new dandelion leaves, chopped
  • 2 hard boiled eggs, sliced or chopped
  • 2 tablespoons onion, chopped
  • 1/4 butter
  • 1/2 cream or milk
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • dash of pepper
  • 1/4 cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon flour


Toss together chopped dandelion, chopped onion and fried bacon pieces. Set aside. In skillet, warm butter and cream until butter melts. Beat egg; then add salt, pepper, vinegar, sugar and flour. Blend egg mixture into slightly warm cream mixture. Increase heat and cook, stirring constantly until mixture thickens. Pour hot dressing over greens and toss gently. Add eggs before tossing. Serve at once.

Gather the dandelion leaves early in the spring before the plants flower or they will be bitter.

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