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Dandelion Salad Recipe

Dandelion Salad Recipe photo by Taste of Home

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This is one my favorite salads and it is so healthy for you! There are readily available and guests will be surprise how wonderful it tastes.—Frances Sheridan Goulart, Weston, Connecticut

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Dandelion Salad Recipe

Prep/Total Time: 10 min.

Yield: 2 Servings

10 10

Ingredients

1 tablespoon canola oil
1 teaspoon lemon juice
2 cups dandelion greens, torn
1/4 cup thinly sliced green onion or medium leek (white portion only)
2 hard-cooked eggs, sliced
1/2 cup grapefruit or tangerine sections or mandarin oranges
Dandelion blossoms, optional

Directions

In a small bowl, whisk oil and vinegar. Combine dandelion leaves and onions; add dressing and toss to coat. Arrange on two salad plates; top with eggs and fruit. Garnish with dandelion blossoms if desired. Yield: 2 servings.

Editor's Note: Verify that dandelion greens haven't been treated with lawn-care chemicals. When dandelions aren't in season, you can substitute fresh spinach for the greens.

Nutritional Facts 1 serving (1 each) equals 166 calories, 12 g fat (3 g saturated fat), 212 mg cholesterol, 67 mg sodium, 8 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Dandelion Salad in Birds & Blooms April/May 1998, p55

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(1-1) of 1 reviews

Reviewed on May. 16, 2013 by dmsunshine

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.