Dandelion Dressing Recipes

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DANDELION DRESSING



Dandelion Dressing image

This is made in early spring, usually Easter, when the new dandelions are sweet and crisp. It is from my grandma, Callie Brosius, who was Pennsylvania Dutch and a great cook. This is usually served with boiled potatoes with ham at Easter.

Provided by Cookerof2

Categories     Side Dish     Vegetables     Greens

Time 35m

Yield 4

Number Of Ingredients 9

7 slices bacon
2 eggs, beaten
½ cup white sugar
½ teaspoon salt
1 cup mayonnaise
⅓ cup apple cider vinegar
3 tablespoons all-purpose flour
1 ½ cups milk
¾ pound torn dandelion greens

Steps:

  • Fry bacon in a large skillet set over medium heat until crisp. Remove from the pan and drain on paper towels. Reserve about 3 tablespoons of the drippings in the skillet.
  • In a medium bowl, whisk together the eggs, sugar, salt, mayonnaise, and cider vinegar. Set aside. Heat the bacon grease in the skillet over medium heat. Whisk in the flour until smooth. Cook, stirring constantly, until the flour is browned, about 10 minutes.
  • Gradually whisk in the milk so that no lumps form and bring to a boil while stirring constantly. Pour a little hot milk into the egg mixture, whisking constantly; transfer egg mixture to the skillet. Crumble the bacon into the skillet and add the dandelion greens. Cook and stir just until the greens are wilted and heated through.

Nutrition Facts : Calories 723.5 calories, Carbohydrate 43.9 g, Cholesterol 138.8 mg, Fat 55.3 g, Fiber 3.1 g, Protein 15.5 g, SaturatedFat 10.8 g, Sodium 1111 mg, Sugar 30.7 g

DANDELION SALAD WITH WARM BACON DRESSING



Dandelion Salad with Warm Bacon Dressing image

Categories     Salad     Leafy Green     Quick & Easy     Bacon     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

1 lb tender dandelion greens, tough stems removed
5 bacon slices
1 1/2 tablespoons finely chopped shallot
1 1/2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
  • Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
  • Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

PENNSYLVANIA DUTCH HOT BACON DRESSING



Pennsylvania Dutch Hot Bacon Dressing image

Serve this over greens; a great side dish for upcoming traditional holiday dinners, a Polish or German dinner or any meal.

Provided by TheDancingCook

Categories     Salad Dressings

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 slices bacon, crisp and chopped
1 egg, well beaten
1 1/2 tablespoons flour
1 cup milk
1/4 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
salad greens (lettuce, endive, spinach or dandelion)
chopped onion (optional)

Steps:

  • Cook bacon until crisp; remove and chop.
  • Add to greens.
  • Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
  • Serve over greens, and add a little bit of chopped onion to salad, if desired.

Nutrition Facts : Calories 146.1, Fat 6.2, SaturatedFat 2.7, Cholesterol 59.1, Sodium 388.8, Carbohydrate 17.7, Fiber 0.1, Sugar 12.5, Protein 4.6

DANDELION SALAD



Dandelion Salad image

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

1 tablespoon finely chopped garlic scapes or wild (spring) garlic
1 tablespoon fresh lemon juice
1/2 teaspoon coarse sea salt
1/4 teaspoon granulated sugar
1/4 cup extra-virgin olive oil
8 cups (4 ounces) dandelion greens, large leaves torn in half

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 DRESSING RECIPE



Dandelion Dressing Recipe image

Creamy and rich, this skillet-cooked dandelion dressing is made with crispy bacon, sweet dandelion greens, and smooth mayonnaise for a flavorful dressing.

Provided by Ryan Rhodes

Categories     Dip, Sauce & Condiment

Time 35m

Yield 4

Number Of Ingredients 9

7 slices Bacon
2 beaten eggs
½ cup white sugar
½ tsp salt
1 cup mayonnaise
⅓ cup apple cider vinegar
3 tbsp all purpose flour
1½ cups milk
¾ lb torn dandelion greens

Steps:

  • Fry bacon in a large skillet set over medium heat until crisp. Remove from the pan and drain on paper towels. Reserve about 3 tablespoons of the drippings in the skillet.
  • In a medium bowl, whisk together the eggs, sugar, salt, mayonnaise, and cider vinegar. Set aside.
  • Heat the bacon grease in the skillet over medium heat. Whisk in the flour until smooth. Cook, stirring constantly for about 10 minutes until the flour is browned.
  • Gradually whisk in the milk so that no lumps form and bring to a boil while stirring constantly. Pour a little hot milk into the egg mixture, whisking constantly; transfer the egg mixture to the skillet.
  • Crumble the bacon into the skillet and add the dandelion greens. Cook and stir just until the greens are wilted and heated through.
  • Serve and enjoy.

Nutrition Facts : ServingSize 4.00, Sugar 0.00

DANDELION SALAD



Dandelion Salad image

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

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

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 GREENS WITH HOT OLIVE-OIL DRESSING



Dandelion Greens with Hot Olive-Oil Dressing image

Categories     Garlic     Leafy Green     Nut     Side     Quick & Easy     Spring     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced lengthwise
1/3 cup sliced almonds (1 ounce)
1/2 cup golden raisins
2 tablespoons Sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound tender young dandelion greens, any tough stems discarded

Steps:

  • Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.
  • Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.

DANDELION SALAD WITH GARLIC CONFIT DRESSING



Dandelion Salad With Garlic Confit Dressing image

Provided by Melissa Clark

Categories     salads and dressings

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra virgin olive oil
14 garlic cloves, peeled
1 1/2 tablespoons chopped capers
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt, more to taste
Black pepper, to taste
12 1/4-inch-thick baguette slices
1 large bunch ( 3/4 pound) dandelion greens, torn into bite-size pieces
Coarse sea salt, for serving

Steps:

  • In a small saucepan over medium-low heat, warm the oil. Add 12 garlic cloves (they should be just covered by the oil) and cook gently until very soft, 45 minutes to 1 hour; cool. Reserve oil.
  • Mince remaining garlic cloves and put them in a small bowl. Add the capers, lemon juice, lemon zest, fine sea salt and pepper. Whisk in 6 tablespoons garlic cooking oil.
  • Heat the broiler. Spread the bread on a baking sheet; brush surfaces with remaining garlic oil. Broil until crisp and golden, 1 to 2 minutes a side.
  • Toss the greens with the dressing. Taste and adjust seasoning if necessary. Divide among six serving plates. Smash one confited garlic clove on top of each toast; sprinkle with coarse salt. Arrange two toasts on each salad plate.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 1 gram, TransFat 0 grams

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