A salad of freshly gathered dandelion greens, tossed with a homemade vinegar and oil dressing

One huge bowl full of freshly gathered dandelion greens*

Vinegar and Oil Dressing Ingredients:

1/4 cup vinegar
1/8 cup water
1 rounded tablespoon sugar
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/4 teaspoon seasoned salt
1/8 teaspoon celery seed
1/8 cup olive or vegetable oil

Optional toppings:

chopped fried turkey bacon
chopped hard boiled eggs
shredded cheese
parmesan cheese
any other favorite salad topping

1. Wash the dandelion greens in water in the sink. I usually wash in at least two sinks of water, and then cut off the root and put the (now separated) dandelion greens in a clean bowl. Be sure to include the buds (which have not flowered) -- they're tasty!

2. Combine dressing ingredients in a container with a tightly sealing lid. Shake until sugar is dissolved.

3. Put dandelion greens into a large bowl (to allow room for stirring). Pour dressing over greens and toss to coat. Serve into bowls and add optional toppings if desired.

*Dandelion greens are best eaten before the flower has appeared. Using a large flat-head screw driver (or similar object), cut the root of the dandelion to release the plant.

This is my mom's dandelion salad recipe, the one we ate every year when I was a child. The dressing is mild, and it's my favorite dressing for dandelions. Dandelions are a free, healthy food -- yum! :) My rating: 9/10.