Title: Dandelion Salad with Anchovy Dressing
Categories: Salad
Yield: 4 Servings

2	bn	Dandelion Leaves, or
4		Wild Dandelion Plants
6		Anchovy Filets
3		Cloves Garlic, peeled
1/4	c	Olive Oil
3	tb	Basalmic Vinegar
		Ground Black Pepper

Wash dandelion leaves thoroughly and remove any bits of dirt, root or damaged leaves. Dry. Trim large leaves into 2" long slivers; leave smaller ones whole.

Mash anchovy filets with garlic; blend in olive oil and basalmic vinegar. Toss leaves with dressing, then divide among 4 plates. Top with black pepper and serve at room temperature with thick slices of chewy bread.

Note: Be sure plants gathered from the wild haven't been sprayed or treated with chemicals. If you aren't sure, don't use them.

Per serving: Calories: 165, Protein: 5g, Carbohydrates: 13g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 221mg, Fiber: 2g.

Source: San Francisco Chronicle Typed by Katherine Smith

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