Dandelion & Lettuce Salad
Yield
4 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lettuce
head |
*
|
| 1 | pint |
dandelion flowers
|
* |
| 4 | small |
onions
|
|
| ½ | each |
green bell peppers
|
|
| 2 | medium |
tomatoes
|
|
| 2 | each |
eggs
hard-boiled, sliced |
|
| ⅓ | pound |
swiss cheese
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 4 | tablespoons |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lettuce
head |
*
|
| 473 | ml |
dandelion flowers
|
* |
| 4 | small |
onions
|
|
| 0.5 | each |
green bell peppers
|
|
| 2 | medium |
tomatoes
|
|
| 2 | each |
eggs
hard-boiled, sliced |
|
| 151.2 | g |
swiss cheese
|
|
| 1 | x |
salt and black pepper
|
*
|
| 45 | ml |
olive oil
|
|
| 6E+1 | ml |
vinegar
|
|
Directions
Cut lettuce, dandelion, onions, pepper and cheese into small pieces.
Add salt and black pepper.
Mix well. Add the olive oil and vinegar.
Mix thoroughly, then add the tomatoes cut in quarters, and the eggs.
Mix lightly so tomatoes and eggs will not be mashed or broken.
