| Feature Recipe April 2007 Adah Heim James |
| I cannot recall many salads but one I remember so well was this one – try it – it has a certain appetite tickling tang and goodness. Mother gathered the tender young dandelion leaves, washed them very carefully and cut them into about one-half inch bits. Chop 4 or 5 slices of bacon and fry in a skillet. To this add 3 or 4 large cooked potatoes that have been mashed up with a fork, and 4 tablespoons of vinegar. This was poured over the dandelions, thoroughly tossed and quickly served. A hot salad which is ideal with any meat. |
