Yield: 1 Servings
|1 each||Lettuce, head|
|4 eaches||Sm Onion|
|½ each||Bell pepper, green|
|2 eaches||Med Tomato|
|2 eaches||Egg, hard boiled, sliced|
|⅓ pounds||Swiss cheese|
|1 x||Salt & pepper|
|3 tablespoons||Olive oil|
Cut lettuce, dandelion, onions, pepper and cheese into small pieces.
Add salt and black pepper. Mix well. Add the olive oil and vinegar.
Mix thoroughly, then add the tomatoes cut in quarters, and the eggs.
Mix lightly so tomatoes and eggs will not be mashed or broken. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.