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Dandelion Salad Recipe
Dandelion Salad Recipe photo by Taste of Home

Dandelion Salad Recipe

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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

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-cooked eggs, sliced
  • 1/2 cup grapefruit or tangerine sections
  • Dandelion blossoms, optional

Nutritional Facts

1 serving 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.

Directions

  1. In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat.
  2. Arrange eggs and grapefruit sections over greens. If desired, top with dandelion blossoms. Yield: 2 servings.
Editor's Note: Verify that dandelion greens haven't been treated with lawn-care chemicals.
Originally published as Dandelion Salad in Birds & Blooms April/May 1998, p55

Nutritional Facts

1 serving 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.

Reviews for Dandelion Salad

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Reviewed May. 16, 2013

"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."

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