Dandelion And Tomato Salad Appetizer Recipes

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

Ingredients

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 POTATO SALAD

Dandelion Potato Salad image

Friends and family will love the crunchy produce in this tasty potato salad. Dandelion leaves are a deliciously different addition in spring. -Florence Tice, Rushville, Indiana

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 17

Ingredients

1-1/2 pounds potatoes, peeled and cubed (about 4 cups)
1-1/2 teaspoons salt, divided
1/2 cup sugar
4 teaspoons all-purpose flour
1/2 cup white vinegar
1 teaspoon prepared mustard
2 medium onions, chopped
1/4 cup mayonnaise
3/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 hard-boiled large eggs
1 to 1-1/2 cups torn dandelion or spring mix salad greens
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sweet pickle relish
Paprika

Steps:

Place potatoes and 1 teaspoon salt in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a small saucepan, combine sugar, flour, vinegar and mustard until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in onions. Drain potatoes and place in a large bowl. Add onion mixture; toss to coat. Refrigerate, covered, until chilled., In a small bowl, mix mayonnaise, celery salt, garlic powder, pepper and remaining salt. Add to potato mixture; toss to coat., Chop three eggs; slice remaining egg for topping. Add chopped egg, dandelion greens, peppers and pickle relish to potato salad; stir just until combined. Top with sliced egg; sprinkle with paprika.

Nutrition Facts : Calories 164 calories, Fat 6g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 528mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.

DANDELION AND TOMATO SALAD APPETIZER

Dandelion and Tomato Salad Appetizer image

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

Ingredients

2 cups dandelion leaves
1 cup crumbled feta cheese
½ cup finely chopped onion
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
1 clove garlic, minced
½ cup red wine vinaigrette salad dressing
1 teaspoon Worcestershire sauce
½ teaspoon Italian seasoning
15 Roma tomatoes, halved and seeded
½ cup Parmesan cheese

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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