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Aspen Salad

Yummy vegetable salad.


  • 4 cups dandelion greens
  • 1 small bunch arugula, torn
  • 1/4 cups flour
  • 1 tsp. salt
  • 3 Tbsp. sugar
  • Ad
  • 3 Tbsp. vinegar
  • 1 1/2 cups water or milk
  • 2 Tbsp. bacon drippings
  • 2 hard-cooked eggs, chopped
  • 2 slices crisp-fried bacon, crumbled


Gather dandelions in very early spring before buds develop. Wash carefully; drain. Tear into bowl. Add arugula. Combine flour, salt, sugar, vinegar and water or milk and drippings in skillet. Cook until sauce is smooth and thick, stirring constantly. Pour sauce over greens. Stir lightly to coat. Garnish with eggs and bacon bits.

By Robin from Washington, IA


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