Total Time
15mins
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)

Ingredients Nutrition

  • 4 cups dandelion greens, washed and torn (unsprayed , organic only)
  • 4 cups romaine lettuce, washed and torn
  • 1 cup diced tomato
  • 12 cup sliced cucumber
  • 12 cup chopped chives
  • 14 cup chive blossoms, garnish (unsprayed ( organic only) (optional)
  • 1 cup dandelion flowers, garnish (unsprayed ( organic only) (optional)
  • 14 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar

Directions

  1. Place leaves (dandelion and lettuce), tomatoes, cucumbers and chives in a large salad bowl and toss.
  2. Combine dressing ingredients (vinegar, lemon juice and sugar) in a jar and shake well.
  3. Toss salad with dressing and garnish with blossoms if desired.

Reviews

(1)
Most Helpful

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.

Marie July 08, 2004

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