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Dandelion Salad
Dandelion Salad
1
tbsp. vegetable oil
1 tsp. cider vinegar or lemon juice
2 cups young dandelion leaves
1/4 cup sliced green onions or leeks
2 hard-cooked eggs, sliced
1/2 cup grapefruit or tangerine sections or mandarin oranges
Dandelion blossoms (Optional)
In a small bowl, whisp oil and vinegar. Combine dandelion leaves and onions; add dressing and toss to coat. Arrange on two salad plates; top with eggs and fruit. Garnish with dandelion blossoms if desired. Yield 2 servings. Hints:
- Dandelion leaves may be used as a substitute in recipes calling for chicory, arugula, escarole or curly endives.
- Lemon helps mellow the hint of bitterness common in dandelion greens.
- Use Dandelion blossoms immediately after picking because the flowers will close quickly.
Thanks to Flower-Recipe egroup for this recipe.
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