---------- Recipe via Meal-Master (tm) v8.02
  Categories: Penndutch, Salads
       Yield: 1 servings
       1 ea Lettuce, head
       1 pt Dandelion
       4 ea Sm Onion
     1/2 ea Bell pepper, green
       2 ea Med Tomato
       2 ea Egg, hard boiled, sliced
     1/3 lb Swiss cheese
       1 x  Salt & pepper
       3 tb Olive oil
       4 tb Vinegar
   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.