Prep 15 mins
Cook 0 mins
For the adventurous -- this is a great way to use a yard full of untreated (no pesticides, fertilizer or herbicides) dandelions in a summer time salad. Although I haven't tried this yet I am looking forward to gathering dandelions this summer for this salad. Recipe source: Country Living Gardner Magazine (Spring, 2004)
- 4 cups dandelion greens, washed and torn (unsprayed , organic only)
- 4 cups romaine lettuce, washed and torn
- 1 cup diced tomato
- 1⁄2 cup sliced cucumber
- 1⁄2 cup chopped chives
- 1⁄4 cup chive blossoms, garnish (unsprayed ( organic only) (optional)
- 1 cup dandelion flowers, garnish (unsprayed ( organic only) (optional)
- 1⁄4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- Place leaves (dandelion and lettuce), tomatoes, cucumbers and chives in a large salad bowl and toss.
- Combine dressing ingredients (vinegar, lemon juice and sugar) in a jar and shake well.
- Toss salad with dressing and garnish with blossoms if desired.
As a child, we used to eat dandelion salad, so I was excited to find this recipe. Our local grocery carries dandelion greens and this was most delicious - loved the balsamic vinegar dressing, but did add salt and pepper to it. Did not use either of the blossoms. Thanks for this recipe, Ellie.