Dandelion And Lettuce Salad Food
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 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 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 AND LETTUCE SALAD
Dandelions act as a natural detoxifier and diuretic, triggering the kidneys to flush out excess salt and fluids and help the liver release toxins. This zesty spring or early summertime salad is from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Greens
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash greens and drain very well; cut or tear into bite sized pieces.
- Add onions, bell pepper and cheese.
- Add salt and pepper; mix well.
- Add olive and oil and vinegar; mix thoroughly.
- Add tomatoes and eggs, mixing lightly so that they will not be mashed or broken.
Nutrition Facts : Calories 164.7, Fat 11.7, SaturatedFat 4.5, Cholesterol 70.2, Sodium 69.4, Carbohydrate 7.5, Fiber 1.6, Sugar 3.2, Protein 7.9
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