Gather ye dandelions

while ye may.It's time to harvest the dandelions for the annual spring salad. Dandelion Salad with Hot Bacon Dressing is an Easter tradition in our household. When our Mother prepared the salad, she featured the dandelions as the centerpiece of the salad. However, over the years, we've increased the amount of bacon and eggs to top the salad, but still keep the requisite dandelions too. The virtues of Dandelion are many but we are sure the bacon dressing negates the benefits. Dandelion leaves are a fabulous diuretic. Dandelion is so rich in potassium that it ends up being a potassium sparing diuretic. In fact, many who use dandelion leaf as a diuretic end up with a net gain of potassium! Dandelion root is a bitter herb, that is often roasted and used as a coffee substitute. The root is also effective for making your digestive system work efficiently. When I think of how many millions of dollars have been spent to eradicate this amazingly useful plant it makes my head spin.

Hot Bacon Dressing

4 strips bacon (or more if desired), finely chopped

1 egg, well beaten

1/4 c. sugar

1/4 c. water

1/2 c. vinegar

Cook bacon until crisp. Drain fat. Mix egg, sugar, water and vinegar and add to bacon, cooking slowly and stirring constantly until thickened. Pour hot dressing over tender dandelion. Top with slice hard boiled eggs. Serve immediately.