Recipe - Dandelion Salad With Anchovy Dressing

2 bn Dandelion Leaves, or
4 Wild Dandelion Plants
6 Anchovy Filets
3 Cloves Garlic, peeled
One fourth cup Olive Oil
3 tablespoon Basalmic Vinegar
Ground Black Pepper

Wash dandelion leaves thoroughly and remove any bits of dirt, root or
damaged leaves. Dry. Trim large leaves into 2" long slivers; leave smaller
ones whole.

Mash anchovy filets with garlic; blend in olive oil and basalmic vinegar.
Toss leaves with dressing, then divide among 4 plates. Top with black
pepper and serve at room temperature with thick slices of chewy bread.

Note: Be sure plants gathered from the wild haven't been sprayed or treated
with chemicals. If you aren't sure, don't use them.

Per serving: Calories: 165, Protein: 5g, Carbohydrates: 13g, Fat: 10g,
Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 221mg, Fiber: 2g.

Source: San Francisco Chronicle Typed by Katherine Smith

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