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Hometown Recipes for the Holidays
"Every spring, my mother would make Dandelion Salad as soon as the tender dandelion greens popped
through the ground. I've been making this salad for my family ever since."
Barbara Eakin, Utica, Pennsylvania
Serves 4


• 2 quarts dandelion greens or endive
• 1/4 cup chopped onion
• 6 bacon slices, cut into small pieces
• 3 tablespoons all-purpose flour
• 1/4 cup vinegar
• 1 egg, beaten
• 1 1/2 to 2 cups milk

Wash the greens thoroughly. Drain and spin dry. Place in a large bowl. Add the onion.

2. Fry the bacon in a skillet. Drain, reserving 1/4 cup of the drippings in the skillet. Add the bacon to the greens. Add the flour to the drippings and cook until bubbly. Whisk in 1/4 cup water, the vinegar, and egg. Add the milk gradually and stir until thickened.

3. Pour the mixture over the greens; mix well. Cover until ready to serve.


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