Grandmas Dandelion Salad Lowenzahnsalat Food

DANDELION SALAD

Dandelion Salad image

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

Ingredients

1 tablespoon canola oil
1 teaspoon lemon juice
2 cups torn dandelion greens or arugula
2 green onions or 1 medium leek (white portion only), thinly sliced
2 hard-boiled large eggs, sliced
1/2 cup grapefruit or tangerine sections
Dandelion blossoms, optional

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

Dandelion Salad image

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

Ingredients

½ pound torn dandelion greens
½ red onion, chopped
2 tomatoes, chopped
½ teaspoon dried basil
salt and pepper to taste

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 WITH WARM BACON DRESSING

Dandelion Salad with Warm Bacon Dressing image

Categories Salad Leafy Green Quick & Easy Bacon Summer Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 lb tender dandelion greens, tough stems removed
5 bacon slices
1 1/2 tablespoons finely chopped shallot
1 1/2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper

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

Dandelion Salad image

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

Ingredients

1 tablespoon finely chopped garlic scapes or wild (spring) garlic
1 tablespoon fresh lemon juice
1/2 teaspoon coarse sea salt
1/4 teaspoon granulated sugar
1/4 cup extra-virgin olive oil
8 cups (4 ounces) dandelion greens, large leaves torn in half

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.

GRANDMA'S DANDELION SAUCE

Grandma's Dandelion Sauce image

When I was a young girl growing up in the farm country of Ohio, every spring my grandma would gather young dandelion greens and the following recipe is the sauce she always served with them. It is so good! When I got married I started making it and I serve it with fresh spinach or Swiss Chard. Hope you will try it and enjoy it...

Provided by Deanna Rodgers

Categories Dressings

Time 30m

Number Of Ingredients 7

Ingredients

1 c whole milk or 1/2 &1/2
2 large eggs
1/2 c brown sugar, firmly packed
2 Tbsp flour
dash(es) salt
3 Tbsp apple cider vinegar
6 slice bacon

Steps:

1. Fry bacon crisp, remove bacon from skillet drain on paper towels, crumble bacon and set aside.
2. In a small bowl mix together remaining ingredients, except bacon. Slowly pour into bacon drippings in the skillet, stirring constantly over medium heat. Just before serving add crumbled bacon.
3. Note: If sauce seems to thick add a little cream or milk.

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

Ingredients

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