Dandelion Salad

Dandelion Salad

18 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    10 m
ERLENSEE_GERMANY
Recipe by  ERLENSEE_GERMANY

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

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Reviews (18)

Rate This Recipe
LADYJAYPEE
63

LADYJAYPEE

I had never eaten dandelion greens before, but on the advice of my brother who is an EXcellent cook, I went for it. I jazzed it up quite a bit because I had heard the greens can taste bitter. So I used grape tomato halves, tossed in some sweet fresh diced mango to complement any bitterness, added some toasted pinenuts, crumbled gorgonzola, & did a simple balsamic/olive oil dressing. It was deLICious! Thanks, John!

Lilcat
51

Lilcat

I too grew up eating this. Ours contained hard boiled egg and bacon with a oil and viniger dressing. It is still a rite of spring for me. For those who did not like the bitter flavor - note the greens must be young. Anything that has a flower bud (even small) - it is too old. Do try this if you never have!

LINDA MCLEAN
41

LINDA MCLEAN

I grew up eating this salad; I loved it then and I love it now. My mom would get up early in the morning to pick the tender leaves from the backyard. She would then make a sweet warm bacon dressing that did a nice job of offsetting the slight bitter flavor of the greens. Thanks John, good stuff!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 42 cal
  • 2%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 9 g
  • 3%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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