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Greens And Bacon Salad

Yield: 4 Servings

Ingredients and directions for this recipe

1 qt Assorted fresh greens; such
-as dandelion; mache,
-watercress; plantain,
-escarole or spinach; washed
-and drained
2 sl Bacon; thickly sliced
1 Hard-cooked egg; chopped
2 tb Rice wine vinegar
1 tb Honey
1/4 ts Salt
Ground black pepper; to
-taste

From: pamram@bev.net (Pamela Ramsey)

Date: 9 Jul 1995 12:51:33 -0400
Tear leaves of fresh greens into bite-size pieces and place into serving
bowl. (If not serving immediately, chill greens in plastic bag.) Fry
bacon in skillet until crisp. Remove bacon from skillet and drain on paper
towel, then chop coarsely. Sprinkle bacon and chopped egg over greens.

In bacon drippings in skillet, mix vinegar, honey, salt and pepper.
Stirring constantly, heat mixture to boiling. Pour hot dressing over
greens-bacon-egg mixture; toss. Serve immediately.

recipes are from "The Dandelion Celebration: A Guide to Unexpected
Cuisine" (Goosefoot Acres Press, Cleveland, Ohio)

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,

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