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Dandelion Salad

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ cup cream
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2 each eggs
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1 tablespoon sugar
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1 teaspoon salt
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4 tablespoons vinegar
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¼ cup butter
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1 x paprika
to taste
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1 x black pepper
to taste
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4 slices bacon
thick
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1 x dandelion leaves
*

Ingredients

Amount Measure Ingredient Features
118 ml cream
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2 each eggs
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15 ml sugar
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5 ml salt
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6E+1 ml vinegar
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59 ml butter
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1 x paprika
to taste
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1 x black pepper
to taste
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4 slices bacon
thick
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1 x dandelion leaves
*

Directions

Carefully wash and prepare the dandelion as you would lettuce.

Roll in cloth and pat dry.

Then put into a salad bowl and place in warm place.

Cut bacon in small pieces, fry quickly and drop over the dandelions.

Put the butter and cream into a skillet and melt over a slow fire.

Beat eggs, add salt, pepper, sugar and vinegar and mix with slightly warm cream mixture.

Pour into skillet and under increased heat, stir until dressing becomes thick like custard.

Take off and pour piping hot over dandelion.

Stir thoroughly.

Never use dandelion after it has begun to flower, for then it is apt to be bitter.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 24883% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 899mg 37%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 13% Vitamin C 0%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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