Over a Cup of Coffee: Making salads with a variety of greens
Last week’s column included a request for recipes using dandelion greens. Miriam Zimmerman of Craig called me midweek to see if I had heard from any readers. I had not, but Miriam had a recipe for me. She hasn’t tried the recipe yet. She picked some dandelion greens at a park, but her husband told her that they may have been sprayed and thus not safe to eat. I hadn’t thought of that; Miriam’s husband has provided a good safety tip. It’s probably not the best idea to pick greens in an area that might have been sprayed. Also, don’t eat plants if you’re not sure of their identity.
Miriam’s recipe reminded me a little bit of that for making a wilted green salad. I’ve made this salad a lot of times but not lately so I looked it up in my old cookbook without a cover. According to the cookbook, you can use different varieties of lettuce, spinach, endives, or a combination of greens — one green on the list is dandelion greens! I used garden lettuce to make my wilted salad. To round out the greens recipes, I have included one for a spinach salad.
6 cups young dandelion greens, washed and cut up
2 hardboiled eggs
1 teaspoon chopped onion
8 strips bacon, cooked and crumbled
Mix the greens, onion, and eggs. Wait to add the bacon with the following dressing just before you eat.
2 tablespoons bacon drippings
2 teaspoons sugar
2 teaspoons flour
1 teaspoon vinegar
½ cup milk
Mix the ingredients together and bring to a boil. Pour over the greens (with the bacon) and serve immediately.
Courtesy of Miriam Zimmerman of Craig
1 quart shredded greens*
4 slices bacon, cut up
2 tablespoons water
¼ cup vinegar
2 green onions, chopped
1 hardboiled egg
1 teaspoon salt and pepper
Fry the bacon until crisp. Add the vinegar and water. Heat. Pour over the greens, tossed with the green onions, and add salt and pepper. Sprinkle chopped egg over the top.
*Use varieties of lettuce, spinach, endive, romaine, or dandelion greens.
Fresh Spinach Salad
½ pound washed, dried spinach torn into bite-size pieces (4 cups)
1 small Bermuda onion, sliced
¼ cup diced celery
4 hardboiled eggs, sliced
Toss all ingredients together lightly. Chill. Before serving, toss lightly with French Dressing.
Thanks for the recipe, Miriam! If you have a recipe you would like to share with readers, call me at 970-824-8809 or write to me at Box 415, Craig 81626.
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