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Categories:Viewed: 70 - Published at: 6 years ago
Ingredients
- 5 or 6 c. dandelion greens, firmly packed
- 1 small onion, chopped
- 6 strips bacon, diced
- 2 Tbsp. sugar
- 1 tsp. flour
- 1 tsp. salt
- 1/4 c. vinegar
- 1/2 c. water
Method
- Wash and pick over the greens thoroughly to be sure no grain of sand remains.
- Dry on paper towels; tear into pieces and chill. Fry the bacon until crisp.
- Pour off all but 2 tablespoons of the fat and drain the bacon on paper towels.
- Add the sugar, flour and salt to the fat.
- Cook and stir 3 minutes.
- Add the vinegar and water and bring to a boil, stirring constantly.
- Add the chopped onion and the greens.
- Toss well to coat thoroughly; cover and cook 2 or 3 minutes, just to wilt the dandelions.
- Serve garnished with the bacon pieces.
- A good salad we enjoyed in Iowa when I was growing up.
- Dandelions were always plentiful in everyone's yard.
