Recipe by Cookerof2
"This is made in early spring, usually Easter, when the new dandelions are sweet and crisp. It is from my grandma, Callie Brosius, who was Pennsylvania Dutch and a great cook. This is usually served with boiled potatoes with ham at Easter."
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apple cider vinegar
1 1/2 cups
torn dandelion greens
Sparked my curiosity...... No one liked it in my family, but I am sure there might be an audience out there for this dish. Just not our thing, I guess.
Not for me I should have known this when I saw you had to heat, mayo, milk and vinegar.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 498
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