This recipe comes from The American Woman's Cook Book by Ruth Berolzheimer (Garden City Publishing Co., 1943).
Cress and Dandelion Salad
1 cup water cress
1 cup dandelion greens
6 thin slices raw onions
The dandelion should be fresh and young. Wash the leaves carefully and drain well. Arrange them in a salad bowl with the cress. Add the slices of onions and pour the French dressing over all.