Wilted Dandelion Salad With Feta Cheese Recipes

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WILTED DANDELION SALAD WITH FETA CHEESE



Wilted Dandelion Salad With Feta Cheese image

A very inexpensive salad. Dandelion leaves, flowers, and roots are all edible if you have an organic yard or store buy! Dandelion is a bitter green. The cheese helps smooth out the bitterness, the honey gives it sweetness and receives saltiness from the bacon, cheese and olives giving this salad an all round full flavor for your taste buds.hese greens are nutritious--high in vitamin A, vitamin C and iron. Also low in calories, fat and cholesterol. As with any green, the younger the plant, the more tender it is. For the safest crop, be sure to pick greens well away from major roads or other chemically treated areas, and wash the greens well before you use them. And they are free! Amount: 3 1/2 ounces. Calories: 33. Fat: 0.6 grams. Protein: 2 grams. Vit. A: 12,168 (IU). Vit. C: 18 milligrams. Iron: 1.8 milligrams

Provided by Rita1652

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb bacon
1/4 cup balsamic vinegar
1 1/2 tablespoons honey dijon mustard
2 tablespoons honey
1/4 tablespoon extra virgin olive oil
salt and pepper
4 ounces feta cheese, crumbled
1 small red onion, thinly sliced
1/2 cup sliced black olives
8 cups young dandelion greens, rinsed and dried
garnish dandelion flowers

Steps:

  • Fry bacon in skillet until crisp, drain on paper towels, crumble.
  • Pour off bacon fat leaving behind 1/3 cup in the skillet.
  • Put vinegar, mustard and honey in the skillet mixing with a whisk.
  • Add the olive oil.
  • Add salt and pepper, keep this dressing warm.
  • Toss the greens with bacon, olives, onions and cheese in a bowl.
  • Pour the warm dressing over greens and serve.
  • Garnish with flowers.
  • Yield: 4-6 servings.

Nutrition Facts : Calories 468.4, Fat 35.4, SaturatedFat 13.6, Cholesterol 65.3, Sodium 1020.1, Carbohydrate 25.8, Fiber 4.7, Sugar 13.8, Protein 14.3

CUCUMBER-DILL SALAD WITH FETA CHEESE



Cucumber-Dill Salad With Feta Cheese image

I was surprised to see that, although quite a number of cucumber-dill recipes are available, nobody seems to have hit on the combination with feta cheese. Light and summery. Good for picknicks as well -- in that case bring the cheese separately and add just before serving. Good-quality olive oil is essential.

Provided by Is This Really Nece

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 English cucumbers
salt
3 scallions
2 tablespoons olive oil
1 tablespoon white wine vinegar
fresh cracked pepper
1 bunch dill, chopped
50 g feta cheese

Steps:

  • Half the cucumbers length-wise. Remove the seeds. Slice into thin ribbons. Put in strainer with some salt and allow to drain for about 10 mins (the salt will draw out some of the moisture from the cucumber). Slice the white part of the scallions thinly. Cut the green part into very thin slivers.
  • Prepare a dressing from the oil, vinegar, salt and pepper to taste. Mix the cucumber, scallions, dill, and dressing. Crumble the feta cheese over the salad and add pepper to taste.

DANDELION SALAD WITH GARLIC CONFIT DRESSING



Dandelion Salad With Garlic Confit Dressing image

Provided by Melissa Clark

Categories     salads and dressings

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra virgin olive oil
14 garlic cloves, peeled
1 1/2 tablespoons chopped capers
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt, more to taste
Black pepper, to taste
12 1/4-inch-thick baguette slices
1 large bunch ( 3/4 pound) dandelion greens, torn into bite-size pieces
Coarse sea salt, for serving

Steps:

  • In a small saucepan over medium-low heat, warm the oil. Add 12 garlic cloves (they should be just covered by the oil) and cook gently until very soft, 45 minutes to 1 hour; cool. Reserve oil.
  • Mince remaining garlic cloves and put them in a small bowl. Add the capers, lemon juice, lemon zest, fine sea salt and pepper. Whisk in 6 tablespoons garlic cooking oil.
  • Heat the broiler. Spread the bread on a baking sheet; brush surfaces with remaining garlic oil. Broil until crisp and golden, 1 to 2 minutes a side.
  • Toss the greens with the dressing. Taste and adjust seasoning if necessary. Divide among six serving plates. Smash one confited garlic clove on top of each toast; sprinkle with coarse salt. Arrange two toasts on each salad plate.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 1 gram, TransFat 0 grams

WILTED DANDELION GREENS



Wilted Dandelion Greens image

An old recipe from the South. Great in the Spring when they just pop up all over the place. Nice and young!

Provided by opera_vanderzee

Categories     Vegetable

Time 23m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 -4 quarts dandelion greens
8 slices bacon
1 teaspoon dry mustard
2 tablespoons sugar
6 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon cracked pepper

Steps:

  • Washing the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
  • Fry the bacon in a large skillet until the bacon is very crisp. Remove bacon to paper towel.
  • Add the mustard, sugar, vinegar, salt and pepper to the fat in the pan. Bring to boil and put in dry greens.
  • Cover and cook the greens for about 3 minutes, until just hot and wilted.
  • Transfer to a warm vegetable dish and crumble bacon all over the top.

Nutrition Facts : Calories 218.2, Fat 14.7, SaturatedFat 4.8, Cholesterol 20.6, Sodium 737.4, Carbohydrate 16.6, Fiber 4.6, Sugar 9.2, Protein 7.1

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