Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
492
Calories
22g
Protein
10g
Fat
83g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Dandelion | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups dandelion shoots or young leaves. Pick them in early spring or late autumn
- 2 medium potatoes, cooked., peeled and sliced, or ½ cup cooked kidney beans
- 3 tablespoons apple vinegar
- 4 tablespoons bacon, finely diced
- 1 teaspoon salt
- ½ teaspoon caraway seeds
- 2 hard cooked eggs, sliced
Directions
1
Clean and wash dandelion. Put warm potatoes on it. Melt bacon and mix with vinegar.
2
Bring it to a boil and then pour over potato and dandelion to soften them a bit. Add other ingredients.
3
Toss and garnish with sliced hard cooked eggs. Use as salad or as light dish. Serve immediately.
Recipe sourced from
fandom