Dandeliongreensalad Recipes
DANDELION SALAD
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
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 GREEN SALAD
This is from Tyler Florence from a Swedish show he did. This is for the World Tour Contest! Simple to make! I can find dandelion greens in my grocery store.
Provided by Jessica K
Categories Greens
Time 10m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place all the ingredients, up to olive oil, in a large bowl and toss together.
- In another little bowl stir together oil, lemon juice and salt and pepper. Pour over salad. Enjoy!
Nutrition Facts : Calories 124.3, Fat 13.5, SaturatedFat 1.9, Sodium 2.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 0.2
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 DRESSING
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
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
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
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 GREEN SALAD
Steps:
- Place all the ingredients in a large bowl and toss together.
Nutrition Facts : Calories 101 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 137 milligrams, Carbohydrate 4 grams, Fiber 1.5 grams, Protein 1 grams, Sugar 1 grams
DANDELION GREENS WITH A KICK
Dandelion greens are one of my favorite bitters! They're not for everyone, but I enjoy their unique flavor. I decided to try them sauteed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market.
Provided by TTV78
Categories Side Dish Vegetables Greens
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
- Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
- Sprinkle greens with Parmesan cheese to serve.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 12.4 g, Cholesterol 8.5 mg, Fat 10.8 g, Fiber 4.3 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 1330.4 mg, Sugar 1.4 g
DANDELION SALAD WITH WARM BACON DRESSING
Categories Salad Leafy Green Quick & Easy Bacon Summer Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
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.
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- Toss the spinach and dandelion greens together, then divide into two servings. Top each with peppers and almonds. Drizzle the dressing on top.
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- Preheat oven to 400°F (205°C). Clean the beets and wrap them with foil, then roast for one hour or until tender. Remove from heat and allow them to cool to the point that they can be handled, then peel and slice them.
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- Preheat the oven to 200°. Line a large baking sheet with paper towels. In a shallow bowl, beat the eggs with 1 tablespoon of water. Put the flour and panko in 2 separate shallow bowls.
- Season the pork cutlets with salt and pepper. Dredge in the flour, then dip in the egg, letting the excess drip back into the bowl. Dredge the coated pork in the panko, pressing lightly to help it adhere.
- In a large skillet, heat 1/4 inch of olive oil until shimmering. Add 3 of the cutlets and fry over moderately high heat, turning once, until browned and just cooked through, about 5 minutes; transfer to the prepared baking sheet. Repeat with the remaining cutlets. Transfer the pork to the oven to keep warm.
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- Pour the olive oil into a saucepan and place the pan over minimum flame. Peel and crush the cloves of garlic, then cut the chili pepper in two half.
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- To prepare dressing: Squeeze roasted garlic pulp into a blender or food processor (discard the skins). Add oil, vinegar, lime juice, salt and pepper and blend or process until smooth.
- 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.
- Place dandelion greens (or spinach) in a large salad bowl. Pour the warm dressing over the greens and toss until they are wilted and coated. Add pine nuts and goat cheese and toss again, slightly melting the cheese with the warm greens. Season with pepper.
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