Dandelion Salad

1 tbsp. vegetable oil
1 tsp. cider vinegar or lemon juice
2 cups young dandelion leaves
1/4 cup sliced green onions or leeks
2 hard-cooked eggs, sliced
1/2 cup grapefruit or tangerine sections or mandarin oranges
Dandelion blossoms (Optional)

In a small bowl, whisp oil and vinegar. Combine dandelion leaves and onions; add dressing and toss to coat. Arrange on two salad plates; top with eggs and fruit. Garnish with dandelion blossoms if desired. Yield 2 servings. Hints:

Thanks to Flower-Recipe egroup for this recipe.