Greens and bacon salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Assorted fresh greens; such as dandelion; mache, watercress; plantain, escarole or spinach; washed and drained |
| 2 | slices | Bacon; thickly sliced |
| 1 | Hard-cooked egg; chopped | |
| 2 | tablespoons | Rice wine vinegar |
| 1 | tablespoon | Honey |
| ¼ | teaspoon | Salt |
| Ground black pepper; to taste | ||
Directions
From: pamram@... (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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