Another great recipe from my WWII/Victory cookbook.
Ingredients:
1 cup water cress
1 cup dandelion greens
6 thin slices sweet onion
french dressing
Directions:
1. The dandelion greens should be fresh and young. 2. Wash the leaves carefully and drain well. 3. Arrange them in the salad bowl with the water cress. 4. Add the slices of onion and pour the dressing over all.
