WILTED DANDELION GREENS SALAD
If you can't beat 'em, eat 'em. That's my motto. Dandelions are much more than a seasonal lawn annoyance. In addition to salads, dandelions make good jelly, wine, coffee and salad. Remember, though, to never pick dandelions in areas that have been sprayed with weed killer.-Noami Giddis, Grawn, Michigan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Wash dandelion greens thoroughly; drain and place in a large salad bowl. Chill. , Meanwhile, in a skillet, fry bacon until crisp. Remove and drain on paper towels. Discard all but 2 tablespoons of drippings. , For dressing, combine eggs, vinegar, sugar and enough water to make 1 cup. Beat well; pour into the skillet. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon. Pour over greens and toss well. Sprinkle with chopped eggs and crumbles bacon; toss lightly. Serve immediately.
Nutrition Facts : Calories 125 calories, Fat 8g fat (3g saturated fat), Cholesterol 147mg cholesterol, Sodium 139mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
DANDELION SALAD WITH EGGS AND BACON
Dandelion Salad with Eggs and Bacon is our favorite spring salad! Made with foraged or store-bought dandelion greens, hard-boiled eggs, bacon, and potatoes.
Provided by Kristina Jug
Categories Salad
Time 50m
Number Of Ingredients 8
Steps:
- Gather your dandelion greens and wash them thoroughly, then drain off excess water.
- Place your eggs in a pot with cold water and bring to a boil. Cook them for about 10 minutes, until hard-boiled. Drain and cool, then peel and slice.
- Cook potatoes with peel on in a pot of water. Once cooked through, drain them, peel and slice them.
- In a pan, fry bacon strips until crispy on both sides. Remove from pan and place on a paper towel to drain. Once cooled, crumble into smaller pieces.
- To the same pan, add the sliced potatoes and roast them on the bacon grease on both sides, until slightly crispy.
- Combine your salad: in a bowl, place your dandelion greens, add sliced hard-boiled eggs, fried bacon crumbles, and potatoes. Season to taste with salt and pepper and dress with vegetable oil and balsamic vinegar.
- Toss to combine and serve.
Nutrition Facts : Calories 410 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 203 milligrams cholesterol, Fat 18 grams fat, Fiber 6 grams fiber, Protein 18 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 711 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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.
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, BACON AND EGG SALAD
Provided by Celia Barbour
Categories quick, salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
- Combine the shallot, vinegar, and 3 tablespoons of fat in bowl. Mix well, and season with salt and pepper to taste.
- Return skillet to stove over low heat. Break eggs into skillet and fry sunny side up or over easy, until whites are set but yolks are still runny.
- Toss greens with dressing and arrange on four plates. Sprinkle bacon evenly over greens. Add one egg to each plate and, if desired, sprinkle with chives. Serve immediately.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams
EASTER DANDELION SALAD (SALADE DE PISSENLIT PASQUALE)
Provided by Marian Burros
Categories salads and dressings
Time 45m
Yield Ten servings
Number Of Ingredients 10
Steps:
- Wash, clean and trim the dandelion greens. Soak for 30 minutes in cold water. Dry and put them in a salad bowl.
- Saute the diced bacon, shaking the pan until the bacon browns a bit; drain on a paper towel and then add to the salad.
- Discard the drippings and add the vinegar to the hot skillet. Bring to a boil and pour over the dandelions. Cover the bowl for five minutes.
- Mix the oils, mustard, salt and pepper into the salad.
- Saute the croutons in the butter and sprinkle on top of the salad.
- Arrange sliced eggs around the edge of the salad.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 373 milligrams, Sugar 1 gram, TransFat 0 grams
DANDELION SALAD WITH BEETS, BACON AND GOAT CHEESE TOASTS
Tender dandelion leaves make a sensational salad. This one is modeled after a classic Paris bistro salad, but the vinaigrette has fresh ginger and lime juice to stand up to dandelions' faintly bitter flavor. It still tastes very French, as do the goat cheese toasts.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette: In a small bowl, whisk together garlic, ginger, lime juice, sherry vinegar and mustard. Season with salt and pepper, then whisk in olive oil. Taste and adjust seasoning. Heat oven to 400 degrees.
- Cut the beets into ¾-inch wedges. Put them in a bowl and season with salt and pepper. Dress with 2 tablespoons of the vinaigrette and toss to coat well. Set aside for at least 10 minutes at room temperature, or refrigerate for up to 4 hours.
- Put a skillet over medium-high heat. Add the lardons and let them begin to brown and sizzle, then reduce heat and cook gently, stirring occasionally, for 5 minutes or so, until lardons are barely crisp and lightly browned. Remove lardons from pan with a slotted spoon and keep warm.
- Paint baguette slices lightly on both sides with olive oil and top each with a slice of goat cheese. Bake for 10 minutes or so until bread is toasted and cheese has softened slightly. Put dandelion greens in a large shallow bowl. Season lightly with salt and pepper and toss gently to coat. Add up to 3 tablespoons of vinaigrette and toss to coat leaves well. Divide dressed leaves among 6 plates.
- Garnish each plate with beets, bacon, hard-cooked eggs and goat cheese toast. Alternatively, serve family style with garnishes scattered over the top of the salad.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 17 grams, Carbohydrate 18 grams, Fat 29 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 544 milligrams, Sugar 7 grams, TransFat 0 grams
DORA'S DANDELIONS
Dandelions are a healthy, wonderful way to ring in the spring. You can find dandelion greens in the store but fresh picked are the best. Make sure to get them early in the spring for the most tender greens! Yes, the little flower buds are edible.
Provided by KASIA2
Categories Side Dish Vegetables Greens
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, toss with butter, and season with salt and pepper.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove the bacon and drain on paper towels. Set aside the pan with the bacon grease.
- In a large bowl gently toss together the dandelion greens and onion.
- In a small bowl, whisk together the egg, vinegar, and sugar. Season with salt and pepper. Stir the egg mixture into the skillet with the warm bacon grease. Mix in the diced bacon and flour, and whisk for about 1 minute, until thickened to the consistency of salad dressing. Pour at once over the dandelions and toss to coat. Serve the greens over the potatoes.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 35.9 g, Cholesterol 48.9 mg, Fat 20.8 g, Fiber 6 g, Protein 9.3 g, SaturatedFat 7.7 g, Sodium 381.9 mg, Sugar 3.9 g
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