Total TimePrep/Total Time: 10 min.
- 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 NoteVerify that flowers are edible and have not been treated with chemicals.
Nutrition Facts1 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.
Follow along as we show you how to make these fantastic recipes from our archive.
Feb 10, 2016
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?
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.