Wilted Dandelion Greens Salad Recipe

Publisher Photo

Wilted Dandelion Greens Salad Recipe

Be the first to add a review
Publisher Photo
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 6 cups dandelion greens
  • 2 bacon strips, diced
  • 2 hard-boiled large eggs, chopped
  • DRESSING:
  • 2 eggs
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • Water

Directions

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 aback 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.
Originally published as Wilted Dandelion Greens Salad in Taste of Home June/July 1993, p45

Nutritional Facts

1 cup: 125 calories, 8g fat (3g saturated fat), 147mg cholesterol, 139mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 6g protein.

  • 6 cups dandelion greens
  • 2 bacon strips, diced
  • 2 hard-boiled large eggs, chopped
  • DRESSING:
  • 2 eggs
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • Water
  1. 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 aback 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.
Originally published as Wilted Dandelion Greens Salad in Taste of Home June/July 1993, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWilted Dandelion Greens Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review