recipes@decwrl.UUCP (09/25/87)
DANDELIONS(SL) USENET Cookbook DANDELIONS(SL)
DANDELION SALAD
DANDELIONS - Dinner salad made with dandelions and cheese
The U.S. Department of Agriculture once had a big presence
in the life of the average American. Their publications on
home canning, gardening, and cooking found their way into
almost every household in the country.
The USDA Food and Nutrition Service still exists, and they
still produce books and pamphlets on every topic having to
do with growing, eating, and analyzing food. In this era of
frozen food, microwave ovens, and iceberg lettuce, there's
much less demand for their books than there once was.
In time for the Bicentennial, the USDA produced a book
called Favorite American Recipes, which is a non-copyrighted
collection of traditional American rural and farm recipes.
All are simple and nutritious; most are also a little dull.
Here's one that I like.
INGREDIENTS (serves 4)
1/2 lb tender, fresh dandelion greens
1/2 cup thinly sliced red onions
2 tomatoes, cut in fourths.
1/4 lb sharp cheddar cheese, grated
1/2 tsp black pepper
1/4 cup salad oil
3 Tbsp vinegar
1 tsp dill
PROCEDURE
(1) Wash the dandelion greens carefully. Drain well
and cut into pieces.
(2) Add the onions, tomatoes, and cheese. Toss to mix.
(3) Make a salad dressing by mixing the pepper, salad
oil, vinegar, and dill. Dress the salad, toss,
and serve.
NOTES
Make sure that you take the dandelion greens from a lawn
that has not been treated with pesticides or anti-growth
hormones recently. (Many lawn fertilizers also contain
weed-control hormones).
You can substitute a commercial salad dressing for the oil,
vinegar, pepper, and dill.
RATING
Difficulty: easy. Time: 5 minutes. Precision: no need to
measure.
CONTRIBUTOR
Brian Reid
DEC Western Research Lab, Palo Alto CA
reid@decwrl.DEC.COM -or- {decvax,ihnp4,ucbvax,sun}!decwrl!reid