Title: Dandelion and Lettuce Salad
Categories: Penn Salad
Yield: 1 Servings
| 1 | | Lettuce |
| 4 | | Sm Onion |
| 2 | | Med Tomato |
| 1/3 | lb | Swiss cheese |
| 3 | tb | Olive oil |
| 1 | pt | Dandelion |
| 1/2 | | Bell pepper, green |
| 2 | | Egg, hard boiled, sliced |
| | | Salt & pepper |
| 4 | tb | Vinegar |
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. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.