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Dandelion Salad with Vinegar and Oil Dressing

Fri, 2007-04-27 14:30 by Tammy   Tags:
Recipe Name: 
Dandelion Salad with Vinegar and Oil Dressing
Picture: 
dandelionsaladwithvinegarandoildressingban.jpg
Description: 

A salad of freshly gathered dandelion greens, tossed with a homemade vinegar and oil dressing

Yield: 

8 servings

Ingredients: 

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

Optional toppings:

chopped fried turkey bacon
chopped hard boiled eggs
shredded cheese
parmesan cheese
any other favorite salad topping

Instructions: 

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.

Fresh dandelions

Fresh dandelion salad
Additional Notes: 

*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.

Gathering dandelions for salad
Preparation Time: 

60 minutes (includes time spent gathering dandelions!)

Tammy's Review: 

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.

Average vote based on 2 reviews.
10
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User Reviews
10
out of 10
Questions for this yummy recipe!

Hi Tammy,
I would love to try this. I've tried picking dandelion greens last year but they were very bitter. Did I do something wrong? Do you use the stems? Thanks for the link about using dandelion greens. Now I really want to try them since they seem so healthy.

Note from Tammy: We use the stems/leaves and the buds (not-yet-opened flowers) but not the roots. Young dandelions (before the yellow flower opens) are the most tender.


by swampler on Wed, 2010-04-21 00:09