This is an old Pennsylvania Dutch recipe for sweet and sour, warm bacon salad dressing served over early Spring dandelion greens.

• 8 slices bacon
• 2 eggs - beaten
• 2 tsp. salt
• 1/2 cup sugar
• 1/2 cup vinegar
• 1 cup water
• 2 hard boiled eggs
• 2 tsp. cornstarch
• fresh dandelion greens

Preparation -
Wash the dandelion greens and spin dry. Place the greens in a large serving bowl. Slice the hard boiled eggs. Lay the egg slices on top of the greens. Set aside. Fry the bacon until tender crisp, then break or cut the bacon into bits. Set aside. Mix the 2 beaten eggs, vinegar, salt, sugar, and cornstarch together in a saucepan. Whisk and cook over medium heat until slightly thickened. Stir in the bacon bits. Pour the warm dressing over the salad and serve immediately.