Title: Dandelion and Lettuce Salad
Categories: Penndutch, Salads
Yield: 1 Servings

1 Lettuce, head
1 pt Dandelion
4 Sm Onion
1/2 Bell pepper, green
2 Med Tomato
2 Egg, hard boiled, sliced
1/3 lb Swiss cheese
Salt & pepper
3 tb Olive oil
4 tb 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini