Jane, You are right; a little bit goes a long way. I believe it is mostly cider vinegar, brown sugar and bacon and bacon grease, served hot over hot greens. A good way to make bitter greens a little less healthy and a lot more tasty. Tim On Sat, Mar 27, 2021 at 10:40 PM Jane Sargent via pbs < pbs@lists.pacificbulbsociety.net> wrote: > Your note about the Pennsylvania Dutch hot bacon salad dressing reminded > me of a buffet lunch my family had many years ago in a Pennsylvania Dutch > restaurant. We were traveling with a young architect we had not known > long—a lovely shy, socially ill-at-ease person new to the area. We stopped > for lunch. The salad was mostly young dandelion leaves. When I stopped > munching and looked around, I found that our guest had not recognized the > traditional hot bacon dressing for what it was, but had filled a soup bowl > with it and was trying tactfully to force it down with a spoon. It is > mostly vinegar and bacon grease. > > Sent from my iPhone > _______________________________________________ > pbs mailing list > pbs@lists.pacificbulbsociety.net > http://lists.pacificbulbsociety.net/cgi-bin/… > Unsubscribe: <mailto:pbs-unsubscribe@lists.pacificbulbsociety.net> > _______________________________________________ pbs mailing list pbs@lists.pacificbulbsociety.net http://lists.pacificbulbsociety.net/cgi-bin/… Unsubscribe: <mailto:pbs-unsubscribe@lists.pacificbulbsociety.net>