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Wilted Dandelion Greens Salad

 Wilted Dandelion Greens Salad
If you can't beat 'em, eat 'em. That's my motto. Dandelions are much more than a seasonal lawn annoyance. In addition to salads, dandelions make good jelly, wine, coffee and salad. Remember, though, to never pick dandelions in areas that have been sprayed with weed killer.—Noami Giddis, Grawn, Michigan
4-6 ServingsPrep: 15 min. + chilling


  • 6 cups dandelion greens
  • 2 bacon strips, diced
  • 2 hard-cooked eggs, chopped
  • 2 eggs
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • Water


  • Wash dandelion greens thoroughly; drain and place in a large salad
  • bowl. Chill.
  • Meanwhile, in a skillet, fry bacon until crisp. Remove and drain on
  • paper towels. Discard all but 2 tablespoons of drippings.
  • For dressing, combine eggs, vinegar, sugar and enough water to make 1
  • cup. Beat well; pour into the skillet. Cook over medium heat,
  • stirring constantly, until mixture thickens and coats the back of a
  • spoon. Pour over greens and toss well. Sprinkle with chopped eggs
  • and crumbles bacon; toss lightly. Serve immediately. Yield: 4-6
  • servings.
Editor's Note: Verify that dandelion greens haven't been treated with lawn-care chemicals. When dandelions aren't in season, you can substitute fresh spinach for the greens.

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Wilted Dandelion Greens Salad (continued)

Nutritional Facts: 1 serving (1 cup) equals 125 calories, 8 g fat (3 g saturated fat), 147 mg cholesterol, 139 mg sodium, 8 g carbohydrate, 2 g fiber, 6 g protein.