Recipe - Greens And Bacon Salad

1 qt Assorted fresh greens; such
as dandelion; mache,
watercress; plantain,
escarole or spinach; washed
and drained
2 sl Bacon; thickly cut or sliced up
1 Hardcooked egg; chopped
2 tablespoon Rice wine vinegar
1 tablespoon Honey
One fourth teaspoon Salt
Ground black pepper; to
taste

From: pamram@bev.net (Pamela Ramsey)

Date: 9 Jul 1995 12:51:33 0400
Tear leaves of fresh greens into bitesize 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
greensbaconegg mixture; toss. Serve immediately.

recipes are from "The Dandelion Celebration: A Guide to Unexpected
Cuisine" (Goosefoot Acres Press, Cleveland, Ohio)

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