Dandelion Salad
1/4 lb. dandelion greens
(about 6 c.)
6 oz. bacon
2 tbsp. red wine vinegar
2 tsp. honey
2 tsp. dijon mustard
(about 6 c.)
6 oz. bacon
2 tbsp. red wine vinegar
2 tsp. honey
2 tsp. dijon mustard
Pull stems from the dandelion leaves. Wash greens well and put in a bowl. Cut
bacon into 1 inch pieces. Fry bacon until brown and drain on paper towels.
Reserve 1/4 cup bacon fat. Combine vinegar, honey, and mustard. Add to pan
and cook over low heat for 1 or 2 minutes, scraping up any brown bits stuck to
the bottom of the pan. Add reserved fat and stir until hot. Pour over greens
immediately; toss and serve.
bacon into 1 inch pieces. Fry bacon until brown and drain on paper towels.
Reserve 1/4 cup bacon fat. Combine vinegar, honey, and mustard. Add to pan
and cook over low heat for 1 or 2 minutes, scraping up any brown bits stuck to
the bottom of the pan. Add reserved fat and stir until hot. Pour over greens
immediately; toss and serve.
| Directions |
| Ingredients |
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