- Hard-boiled eggs, chopped
- Sweet onion, diced
- Bacon bits
- 1 cup sugar
- 4 tablespoons flour
- 2 eggs
- 1/2 cup hot water
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 cup vinegar
- Mix the ingredients for the greens.
- Whisk together dressing ingredients.
- Bring to a boil, stirring. Add about 1 cup milk, and cook until thick. Do not boil. Allow to cool some before pouring over greens.
Interested in more? Check out Recipe Box: Make Your Own Cookbook Plus Heirloom Recipes from Carol J. Alexander.
Carol J. Alexander is the author of Homestead Cooking with Carol: Bountiful Make-ahead Meals. She writes and gardens in the Shenandoah Valley of Virginia. Emily still does a lot of the cooking.
Harvest small, tender dandelion leaves before the plant flowers, and from an area that is not sprayed with chemicals. Wash and chop fine.