Dandelion Salad With Bacon And Sour Cream Dressing
|Washed dried crisped dandelion greens||5 Cup (80 tbs)|
|Flour||1 1⁄2 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Cider vinegar||2 Teaspoon|
|White sugar||2 Teaspoon|
|Light sweet cream||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Hard-boiled eggs||2 , finely chopped|
Break greens into 2" lengths and place in a salad bowl.
Fry the bacon until crisp and drain on paper towel, reserving two tbsp of the bacon fat in the frying pan.
Crumble bacon, reserve.
Over low heat, stir the flour, mustard, salt, and pepper into the bacon fat.
Add the vinegar, sugar, sweet cream, and sour cream and cook 3-4 minutes or until the sauce is thick and smooth.
Pour the hot sauce over the dandelions.
Sprinkle on the bacon and egg.