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Dandelion Salad

By Nan

April 12, 2010

This is my great grandmother's recipe. My family enjoys it every Spring.

Salad for 4-6 people

Gather a brown paper grocery bag half full of dandelions. Cut the dandelions plant just below the root. Rinse well with plenty of water.

2 cups of water

1/2 cup of cider vinegar

3/4 pound salt pork , chop finely

7 hard boiled eggs

Pick over, wash, and chop dandelions. Fry salt pork until crisp. Set aside fat.

Boil water, vinegar, and about 1/3 of the fat.

Mix boiling liquid with dandelions, stir well and put a tightly fitting lid on so salad will wilt.

Add sliced hard boiled eggs and salt pork.

I know that you enjoy this salad as much as my family does!