Dandelion greens are best when young and tender, before the plant blooms. For this reason, this salad is best in the spring and early summer. Dandelion greens have a slight bitterness and can be eaten raw or cooked. Surprisingly, dandelions are not indigenous to North America; they were brought over by Europeans in the 1600s. They spread across the continent rapidly and became part of the plant diet of Native Americans. Dandelion greens have more protein and iron than spinach. Lightly dressed with fresh lemon and accented with dill, this is a simple and delicious salad recipe.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 bunch dandelion greens, washed, drained, and trimmed
- 3 green onions, chopped (white and green parts)
- 2 tsp dried dill
- ¼ cup extra virgin olive oil
- ½ lemon, juiced
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- Toss together dandelion greens, green onions, and dill in a large bowl.
- Combine olive oil, lemon juice, salt, and pepper in a small bowl.
- Pour dressing over salad and toss well to coat.
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