| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Penndutch, Salads | 1 | Servings |
INGREDIENTS
| 1 | Lettuce, head | |
| 1 | pt | Dandelion |
| 4 | Sm Onion | |
| 1/2 | Bell pepper, green | |
| 2 | Med Tomato | |
| 2 | Egg, hard boiled sliced | |
| 1/3 | lb | Swiss cheese |
| Salt & pepper | ||
| 3 | T | Olive oil |
| 4 | T | Vinegar |
INSTRUCTIONS
1936 Cut lettuce, dandelion, onions, pepper and cheese into small pieces. Add salt and black pepper. Mix well. Add the olive oil and vinegar. Mix thoroughly, then add the tomatoes cut in quarters, and the eggs. Mix lightly so tomatoes and eggs will not be mashed or broken. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God specializes in surprise endings”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1212
Calories From Fat: 849
Total Fat: 96.1g
Cholesterol: 563.4mg
Sodium: 1032.6mg
Potassium: 975.1mg
Carbohydrates: 28g
Fiber: 8g
Sugar: 9.5g
Protein: 60.4g