Dandelion Salad

Categories: Salad

Serves: 4 Servings

Ingredients:

200 g Tender; fresh dandelion
-greens
65 g Thinly sliced red onions
2 Tomatoes; cut in fourths.
110 g Sharp Cheddar cheese; grated
2 1/2 ml Black pepper
60 ml Salad oil
50 ml Vinegar
5 ml Dill

Instructions:
From: kmeade@ids2.idsonline.com (The Meades)

Date: Tue, 16 Apr 1996 17:52:47 -0400

Recipe By: Brian Reid DEC Western Research Lab, Palo Alto CA
1. Wash the dandelion greens carefully. Drain well and cut into pieces.

2. Add the onions, tomatoes, and cheese. Toss to mix.

3. Make a salad dressing by mixing the pepper, salad oil, vinegar, and
dill. Dress the salad, toss, and serve.

Author's Notes: The U.S. Department of Agriculture once had a big presence
in the life of the average American. Their publications on home canning,
gardening, and cooking found their way into almost every household in the
country. The USDA Food and Nutrition Service still exists, and they still
produce books and pamphlets on every topic having to do with growing,
eating, and analyzing food. In this era of frozen food, microwave ovens,
and iceberg lettuce, there's much less demand for their books than there
once was. In time for the Bicentennial, the USDA produced a book called
Favorite American Recipes, which is a non-copyrighted collection of
traditional American rural and farm recipes. All are simple and nutritious;
most are also a little dull. Here's one that I like.

Make sure that you take the dandelion greens from a lawn that has not been
treated with pesticides or anti-growth hormones recently. (Many lawn
fertilizers also contain weed-control hormones). You can substitute a
commercial salad dressing for the oil, vinegar, pepper, and dill.

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