DANDELION SALAD

4 cups of very young dandelion
leaves, washed, drained, patted
dry and chilled Vinaigrette
dressing (where possible)
2 hard cooked eggs, sliced

1. Toss dandelion leaves with
dressing until leaves are barely
coated.
2. Serve w/ hard cooked egg
slices.
Dandelion Salad