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Wilted Dandelion Greens Salad Recipe

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
TOTAL TIME: Prep: 15 min. + chilling YIELD:4-6 servings


  • 6 cups dandelion greens
  • 2 bacon strips, diced
  • 2 hard-boiled large eggs, chopped
  • 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.

Recipe Note

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.

Nutritional Facts

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

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