Dandelion Bacon And Egg Salad Recipes

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DANDELION, BACON AND EGG SALAD



Dandelion, Bacon and Egg Salad image

Provided by Celia Barbour

Categories     quick, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 slices good-quality bacon, cut crosswise into thin strips
1 shallot, minced
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper
4 large eggs
1 bunch dandelion greens or frisèe
Chives, snipped, optional

Steps:

  • In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
  • Combine the shallot, vinegar, and 3 tablespoons of fat in bowl. Mix well, and season with salt and pepper to taste.
  • Return skillet to stove over low heat. Break eggs into skillet and fry sunny side up or over easy, until whites are set but yolks are still runny.
  • Toss greens with dressing and arrange on four plates. Sprinkle bacon evenly over greens. Add one egg to each plate and, if desired, sprinkle with chives. Serve immediately.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams

DORA'S DANDELIONS



Dora's Dandelions image

Dandelions are a healthy, wonderful way to ring in the spring. You can find dandelion greens in the store but fresh picked are the best. Make sure to get them early in the spring for the most tender greens! Yes, the little flower buds are edible.

Provided by KASIA2

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 12

Number Of Ingredients 10

5 pounds white potatoes, peeled and cubed
3 tablespoons butter
salt and pepper, to taste
1 pound bacon, diced
1 pound torn dandelion greens
1 medium onion, diced
1 egg, lightly beaten
½ cup white vinegar
1 tablespoon white sugar
1 tablespoon all-purpose flour

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, toss with butter, and season with salt and pepper.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove the bacon and drain on paper towels. Set aside the pan with the bacon grease.
  • In a large bowl gently toss together the dandelion greens and onion.
  • In a small bowl, whisk together the egg, vinegar, and sugar. Season with salt and pepper. Stir the egg mixture into the skillet with the warm bacon grease. Mix in the diced bacon and flour, and whisk for about 1 minute, until thickened to the consistency of salad dressing. Pour at once over the dandelions and toss to coat. Serve the greens over the potatoes.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 35.9 g, Cholesterol 48.9 mg, Fat 20.8 g, Fiber 6 g, Protein 9.3 g, SaturatedFat 7.7 g, Sodium 381.9 mg, Sugar 3.9 g

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 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.

DANDELION SALAD WITH BEETS, BACON AND GOAT CHEESE TOASTS



Dandelion Salad With Beets, Bacon and Goat Cheese Toasts image

Tender dandelion leaves make a sensational salad. This one is modeled after a classic Paris bistro salad, but the vinaigrette has fresh ginger and lime juice to stand up to dandelions' faintly bitter flavor. It still tastes very French, as do the goat cheese toasts.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

2 garlic cloves, smashed to a paste with a little salt
2 teaspoons grated ginger
2 tablespoons lime juice
1 tablespoon sherry vinegar
2 tablespoons Dijon mustard
Salt and ground black pepper
4 tablespoons extra-virgin olive oil, more for goat cheese toasts
6 medium beets, cooked and peeled (see note)
6 ounces bacon, cut into 1/4-inch-thick lardons
6 baguette slices
6 ounces fresh goat cheese, cut into 1/2-inch rounds
6 ounces dandelion greens, trimmed, washed and dried
3 8-minute hard-cooked eggs, peeled, quartered and lightly seasoned

Steps:

  • Make the vinaigrette: In a small bowl, whisk together garlic, ginger, lime juice, sherry vinegar and mustard. Season with salt and pepper, then whisk in olive oil. Taste and adjust seasoning. Heat oven to 400 degrees.
  • Cut the beets into ¾-inch wedges. Put them in a bowl and season with salt and pepper. Dress with 2 tablespoons of the vinaigrette and toss to coat well. Set aside for at least 10 minutes at room temperature, or refrigerate for up to 4 hours.
  • Put a skillet over medium-high heat. Add the lardons and let them begin to brown and sizzle, then reduce heat and cook gently, stirring occasionally, for 5 minutes or so, until lardons are barely crisp and lightly browned. Remove lardons from pan with a slotted spoon and keep warm.
  • Paint baguette slices lightly on both sides with olive oil and top each with a slice of goat cheese. Bake for 10 minutes or so until bread is toasted and cheese has softened slightly. Put dandelion greens in a large shallow bowl. Season lightly with salt and pepper and toss gently to coat. Add up to 3 tablespoons of vinaigrette and toss to coat leaves well. Divide dressed leaves among 6 plates.
  • Garnish each plate with beets, bacon, hard-cooked eggs and goat cheese toast. Alternatively, serve family style with garnishes scattered over the top of the salad.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 17 grams, Carbohydrate 18 grams, Fat 29 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 544 milligrams, Sugar 7 grams, TransFat 0 grams

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