Dandelion Salad with Vinegar and Oil Dressing
A salad of freshly gathered dandelion greens, tossed with a homemade vinegar and oil dressing
One huge bowl full of freshly gathered dandelion greens*
Vinegar and Oil Dressing Ingredients:
1/4 cup vinegar
1/8 cup water
1 rounded tablespoon sugar
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/4 teaspoon seasoned salt
1/8 teaspoon celery seed
1/8 cup olive or vegetable oil
chopped fried turkey bacon
chopped hard boiled eggs
any other favorite salad topping
1. Wash the dandelion greens in water in the sink. I usually wash in at least two sinks of water, and then cut off the root and put the (now separated) dandelion greens in a clean bowl. Be sure to include the buds (which have not flowered) -- they're tasty!
2. Combine dressing ingredients in a container with a tightly sealing lid. Shake until sugar is dissolved.
3. Put dandelion greens into a large bowl (to allow room for stirring). Pour dressing over greens and toss to coat. Serve into bowls and add optional toppings if desired.
*Dandelion greens are best eaten before the flower has appeared. Using a large flat-head screw driver (or similar object), cut the root of the dandelion to release the plant.
60 minutes (includes time spent gathering dandelions!)
This is my mom's dandelion salad recipe, the one we ate every year when I was a child. The dressing is mild, and it's my favorite dressing for dandelions. Dandelions are a free, healthy food -- yum! :) My rating: 9/10.