Name: Dandelion Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 tablespoon canola oil; 1 teaspoon lemon juice; 2 cups torn dandelion greens or arugula; 2 green onions or 1 medium leek (white portion only), thinly sliced; 2 hard-boiled large eggs, sliced; 1/2 cup grapefruit or tangerine sections; Dandelion blossoms, optional

This is one my favorite salads and it is so healthy for you! Guests will be surprised at how wonderful it tastes. —Frances Sheridan Goulart, Weston, Connecticut

Dandelion Salad

canola oil

lemon juice

dandelion greens

green onions

hard-boiled large eggs, sliced

grapefruit

Dandelion blossoms, optional

7g protein. <B><b>Diabetic Exchanges</b>: </B> 1-1/2 fat

In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat.

Arrange eggs and grapefruit sections over greens. If desired, top with dandelion blossoms.

My Grandmother used to pick dandelion greens from her yard and cook them.  They were great and this recipe looks like something I would enjoy, also.  I never paid any attention, as a child, when to pick them, though.  Could someone please let me know?

I made this salad plate to demonstrate at a woman's meeting that hosted a guest speaker that talked about pioneer kitchens.  Dandelions were used by early pioneers in the west.  Most were surprised that the greens were not bitter at all (which was a surprise for those who had never tasted the greens.)  I tried to duplicate the picture as close as possible and it was a beautiful plate!  I used tangarine slices a my fruit of choice.

Dandelion Salad

Prep Time: 10 minutes

Total: 10 minutes

Servings: 2

Author : Taste of Home Editorial Team

Ingredients

Instructions

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