Best Dandelion Green Salad Recipes

DANDELION GREEN SALAD

Dandelion Green Salad image

This is from Tyler Florence from a Swedish show he did. This is for the World Tour Contest! Simple to make! I can find dandelion greens in my grocery store.

Provided by Jessica K

Categories Greens

Time 10m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 bunch dandelion greens, washed, drained and trimmed
3 green onions, chopped (white and green parts)
fresh dill (or 2 teaspoons dried)
1/4 cup extra virgin olive oil
1/2 lemon, juice of
salt & fresh ground pepper, to taste

Steps:

Place all the ingredients, up to olive oil, in a large bowl and toss together.
In another little bowl stir together oil, lemon juice and salt and pepper. Pour over salad. Enjoy!

Nutrition Facts : Calories 124.3, Fat 13.5, SaturatedFat 1.9, Sodium 2.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 0.2

DANDELION GREEN SALAD

Dandelion Green Salad image

Provided by Tyler Florence

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 bunch dandelion greens, washed, drained and trimmed
3 green onions, white and green parts, chopped
1 handful fresh dill
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

Place all the ingredients in a large bowl and toss together.

Nutrition Facts : Calories 101 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 137 milligrams, Carbohydrate 4 grams, Fiber 1.5 grams, Protein 1 grams, Sugar 1 grams

CRANBERRY BEAN, DANDELION GREEN, AND TOASTED-CORNBREAD SALAD

Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad image

For this salad, you can either make your own cornbread or use store-bought. You can also skip step 1 and substitute your favorite already-cooked white beans for the cranberry beans.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h

Number Of Ingredients 10

Ingredients

1 pound fresh cranberry beans, shelled (about 1 1/2 cups)
Coarse salt and freshly ground pepper
5 ounces cornbread, cut into 1-inch cubes (about 1 1/2 cups)
1 tablespoon red-wine vinegar
1/2 teaspoon minced garlic
1 teaspoon honey
2 tablespoons extra-virgin olive oil
8 ounces dandelion greens, trimmed and cut crosswise into 2-inch pieces (about 4 cups)
1/4 ounce Parmesan cheese, grated (about 2 tablespoons)
1/2 cup small fresh basil leaves

Steps:

Place beans in a medium pot and cover with 4 inches of water. Season generously with salt and pepper; bring to a boil. Reduce heat and simmer beans until very tender, about 40 minutes; drain. Beans can be stored in refrigerator, in cooking liquid just to cover, up to 3 days; cool completely before refrigerating.
Meanwhile, preheat broiler. Spread cornbread in a single layer on a rimmed baking sheet and broil until just golden, 1 to 2 minutes. Whisk together vinegar, garlic, honey, and oil; season with salt and pepper. Combine greens, beans, cheese, and basil in a large bowl. Season with salt and pepper. Drizzle with dressing and toss with cornbread.

WARM POTATO AND DANDELION GREEN SALAD

Warm Potato and Dandelion Green Salad image

This was my grandmother's recipe. It is simple and delicious. My mother remembers that every spring, she and her three sisters would be sent out to collect dandelion greens. When they came home with a big bunch, Grandma would make this dish for the family's supper. It was always looked forward to with great anticipation! When I...

Provided by cindy sandberg

Categories Salads

Time 25m

Number Of Ingredients 7

Ingredients

3 medium potatoes, scrubbed and cubed(peeled or unpeeled, your choice)
4 strips bacon
1 big bunch dandelion greens(about six cups, torn)-you could also use another green like chard or kale, or even leaf lettuce if you can't get dandelion greens
2 Tbsp vinegar
2 Tbsp water
2 tsp sugar
salt and pepper to taste

Steps:

1. Boil potatoes in lightly salted water until just tender, 8-10 min. Drain and return to pan, cover and set aside.
2. Fry bacon til crisp, drain on paper towells and crumble. Reserve 2T bacon grease in skillet.
3. To reserved bacon grease add the vinegar, water, sugar, salt and pepper. Whisk and bring to a simmer.
4. Pour the hot dressing over the torn greens in a bowl. Add the potatoes and bacon and lightly toss to coat.

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