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Dandelion Greens Salads

Eat your greens… dandelion greens that is! Dandelion greens are incredibly high in vitamin A (over 100% of your recommended daily consumption) and high in vitamin C. Use them where you would use spinach, lettuce, or kale and you’ll be in for a wonderful spring time treat.

It’s easy to make a healthy salad that looks great and tastes delicious -- and is good for you. This salad’s ingredients pack in taste and nutrition without many calories. This is an absolute favorite at our house in the summer. Enjoy!

Ingredients

  • 5 cups torn leaf lettuce
  • 3 cups torn fresh spinach
  • 3 cups torn fresh dandelion greens
  • 1 red or yellow peppers, sliced
  • 1 onion, diced
  • 1/4 cup cider vinegar
  • 1 tbsp water
  • 2 tbsp. canola oil or olive oil
  • 2 tsp. agave nectar
  • 4 turkey bacon strips, cooked and crumbled (optional)
  • Avocado, sliced

    Directions

    1. In a large salad bowl, toss lettuce, spinach, dandelion greens, peppers, and onions. Set aside.
    2. In a small saucepan, bring vinegar, water, oil, and agave to a boil. Pour over lettuce and toss. Sprinkle with bacon and avocado.

    3. Serve immediately.


    Dandelion Slaw
    This dandelion slaw recipes will make this variation of "slaw" flavorful and delicious. Enjoy!

    Ingredients

    1 cup shredded dandelion greens
    2 cups shredded napa or Chinese cabbage
    1 large navel orange, peeled and sectioned
    1/4 cup chopped watercress
    2 tbsp. canola oil
    2 tbsp. rice wine vinegar
    2 tsp. sugar
    3/4 tsp. grated fresh gingerroot (found in most high end super markets; packaged ginger can be used if necessary)
    3/4 tsp. reduced-sodium soy sauce
    Dash of pepper
    1 tbsp. chopped walnuts or almonds

    Directions

    1. In a large bowl, combine cabbage, dandelion greens, orange, and watercress.
    2. In a small bowl, whisk the oil, vinegar, sugar, ginger, soy sauce, and pepper. Pour over cabbage mix and toss to coat. Sprinkle with walnuts.

    3. Serve immediately.

    Tip: To grate fresh gingerroot, peel the skin from the root with a paring knife or veggie peeler, then grate it with a fine to medium grater and be sure to use immediately.
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    Content copyright © 2013 by Christina T. Schlacter, PhD. All rights reserved.
    This content was written by Christina T. Schlacter, PhD. If you wish to use this content in any manner, you need written permission. Contact Megan Mignot for details.



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