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
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 166 calories, Fat 12g fat (3g saturated fat), Cholesterol 212mg cholesterol, Sodium 67mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
DANDELION SALAD
Dandelions' sawtooth leaves bring a pleasant bitterness to the table. They're best picked when tender, before the plant blooms, and they can be served raw or cooked.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified.
- Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.
DANDELION SALAD
This is a very good use of all those annoying dandelions growing in your yard. Just so long as you don't have a dog! Top with your favorite dressing. I prefer hot bacon dressing!
Provided by ERLENSEE_GERMANY
Categories Salad Vegetable Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.
Nutrition Facts : Calories 42.5 calories, Carbohydrate 9 g, Fat 0.5 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 192.1 mg, Sugar 2.6 g
SALAD OF DANDELION GREENS WITH ALMOND VINAIGRETTE AND DRIED RICOTTA
Steps:
- Cut any tough stems from the greens and trim any wilted, yellow, or tough leaves. Wash and dry them according to directions on page 67. The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator.
- To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar, and honey in a blender and blend until smooth. Add salt and pepper to taste. Place the greens in a large bowl, season them with salt and pepper, and pour the dressing over them. Toss well and divide the dressed greens among six plates, mounding them in the center of the plate. Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata. Serve immediately.
ALSATIAN PARSLEY SALAD
In Alsace this cheese salad is served as a first course. This recipe was adopted from Vegetarian Times magazine.
Provided by Eat Your Vegetables
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together vinegar and mustard in medium bowl. Add oil and 2 T water, and whisk until combined.
- Stir in cheese, parsley and shallots, and toss until combined.
- Spoon 1/3 cup cheese mixture onto each of 6 slices of bread. Garnish with lettuce and tomato, if desired, and top with remaining bread slices.
Nutrition Facts : Calories 591.3, Fat 24.6, SaturatedFat 8.9, Cholesterol 39.6, Sodium 932.5, Carbohydrate 68.3, Fiber 4.1, Sugar 0.6, Protein 22.4
WARM ALSATIAN POTATO SALAD
This is the type of salad my mom used to make-unfussy and delicious. It's best with fresh spring potatoes and onions, but it hits the spot any time of year. While I love drinking dry white Alsatian whites, I enjoy making this salad with a good Sancerre.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Put the potatoes in a pot, add enough water to cover by 4 inches, and salt generously. Cover partially and bring to a boil over medium-high heat. Boil, stirring occasionally, until the potatoes are very soft and a knife pierces through very easily, about 45 minutes. Drain in a colander and let stand until just cool enough to handle.
- Peel and roughly chop the potatoes. Arrange in a single layer in a 3-quart serving dish. Season with salt and pepper and drizzle with the vinegar, wine, and oil. Stir gently until the potatoes soak up the sauce. Top with the parsley and onion, taste and adjust the seasonings, and serve.
WILTED DANDELION SALAD WITH FETA CHEESE
A very inexpensive salad. Dandelion leaves, flowers, and roots are all edible if you have an organic yard or store buy! Dandelion is a bitter green. The cheese helps smooth out the bitterness, the honey gives it sweetness and receives saltiness from the bacon, cheese and olives giving this salad an all round full flavor for your taste buds.hese greens are nutritious--high in vitamin A, vitamin C and iron. Also low in calories, fat and cholesterol. As with any green, the younger the plant, the more tender it is. For the safest crop, be sure to pick greens well away from major roads or other chemically treated areas, and wash the greens well before you use them. And they are free! Amount: 3 1/2 ounces. Calories: 33. Fat: 0.6 grams. Protein: 2 grams. Vit. A: 12,168 (IU). Vit. C: 18 milligrams. Iron: 1.8 milligrams
Provided by Rita1652
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry bacon in skillet until crisp, drain on paper towels, crumble.
- Pour off bacon fat leaving behind 1/3 cup in the skillet.
- Put vinegar, mustard and honey in the skillet mixing with a whisk.
- Add the olive oil.
- Add salt and pepper, keep this dressing warm.
- Toss the greens with bacon, olives, onions and cheese in a bowl.
- Pour the warm dressing over greens and serve.
- Garnish with flowers.
- Yield: 4-6 servings.
Nutrition Facts : Calories 468.4, Fat 35.4, SaturatedFat 13.6, Cholesterol 65.3, Sodium 1020.1, Carbohydrate 25.8, Fiber 4.7, Sugar 13.8, Protein 14.3
DANDELION AND TOMATO SALAD APPETIZER
My mother's friend passed this recipe along to her. Delicious use for dandelions!
Provided by ematt
Categories Appetizers and Snacks Cheese
Time 1h40m
Yield 30
Number Of Ingredients 11
Steps:
- Cut dandelion leaf blades away from their midveins, which can be bitter. Chop leaf blades. Transfer to a large bowl; mix in feta cheese, onion, red bell pepper, yellow bell pepper, and garlic.
- Stir salad dressing, Worcestershire sauce, and Italian seasoning into the bowl. Cover with plastic wrap and chill until flavors combine, about 1 hour.
- Stuff each tomato half with some of the dandelion mixture. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 40.8 calories, Carbohydrate 2.6 g, Cholesterol 5.6 mg, Fat 2.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 148.7 mg, Sugar 1.6 g
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