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Dandelion & Lettuce Salad
salads, penndutch
1 each lettuce, head
1 pint dandelion
4 each sm onion
1/2 each bell pepper, green
2 each med tomato
2 each egg, hard boiled, sliced
1/3 lb swiss cheese
1 single salt & pepper
3 tablespoon olive oil
4 tablespoon 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.
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