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Dandelion Salad

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
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    2 servings


  • 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


  • 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.
Editor's Note: Verify that dandelion greens haven't been treated with lawn-care chemicals.
Nutrition Facts
1 serving: 166 calories, 12g fat (3g saturated fat), 212mg cholesterol, 67mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

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