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
DANDELION GREENS WITH HOT OLIVE-OIL DRESSING
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
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.
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- Wash the dandelion greens thoroughly under cold water. Trim 1-2 inches off the stems and discard.
- Chop the dandelion greens into large 2-3 inch pieces and add them all to the pot. Cook the greens for 15-20 minutes until soft and tender.
- While the dandelion greens are cooking, thinly slice the onion in half then, into thin half-moon slices.
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- To prepare salad: Transfer the dressing to a small saucepan and place over medium heat until warm, 1 to 2 minutes. Add shallot and simmer until the shallot is softened, 3 to 5 minutes.
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