DANDELION SALAD

4 strips of bacon
DRESSING:
1/2 cup sugar
2 tbsp flour
1 1/2 cups water
1/2 cup vinegar
1 egg, beaten
1 tsp salt
SALAD:
dishpan full of young dandelion greens (pesticide free)
3 eggs, hard boiled, diced

Wash, drain, and cut up tender dandelion leaves.

Brown bacon in skillet; remove bacon from drippings and crumble; set aside.

DRESSING:
Combine sugar and flour. Add water, vinegar, egg, and salt; mix until smooth. Pour into bacon drippings in skillet and heat, stirring constantly, until mixture thickens.

SALAD:
Pour warm dressing over dandelion greens. Add crumbled bacon and hard boiled eggs. Toss lightly and serve immediately.