Dandelion Salad with Hard-Boiled Eggs

2 bunches dandelion greens, thick stems removed, cut into 2-inch pieces (about 6 cups)

(*CP Note: If you can't find or aren't fond of dandelion greens this salad works wonderfully using tender greens such as spinach or arugula or try a mix of greens for varied flavor and nutrients.)

4 hard-boiled eggs, chopped

½ medium red onion, thinly sliced

2 tablespoons red wine vinegar

¼ cup extra-virgin olive oil

Fine sea salt and freshly ground black pepper

Crumbled croutons or toasted breadcrumbs (optional)