Best Dandelion Salad With Warm Hazelnut Vinaigrette Recipes

DANDELION SALAD

Dandelion Salad image

This is one my favorite salads and it is so healthy for you! Guests will be surprised at how wonderful it tastes. -Frances Sheridan Goulart, Weston, Connecticut

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 tablespoon canola oil
1 teaspoon lemon juice
2 cups torn dandelion greens or arugula
2 green onions or 1 medium leek (white portion only), thinly sliced
2 hard-boiled large eggs, sliced
1/2 cup grapefruit or tangerine sections
Dandelion blossoms, optional

Steps:

In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat., Arrange eggs and grapefruit sections over greens. If desired, top with dandelion blossoms.

Nutrition Facts : Calories 166 calories, Fat 12g fat (3g saturated fat), Cholesterol 212mg cholesterol, Sodium 67mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

DANDELION SALAD WITH WARM BACON DRESSING

Dandelion Salad with Warm Bacon Dressing image

Categories Salad Leafy Green Quick & Easy Bacon Summer Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 lb tender dandelion greens, tough stems removed
5 bacon slices
1 1/2 tablespoons finely chopped shallot
1 1/2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

TOASTED HAZELNUT SALAD WITH DRIED CRANBERRIES AND HAZELNUT VINAIGRETTE

Toasted Hazelnut Salad with Dried Cranberries and Hazelnut Vinaigrette image

Categories Salad Vegetarian Lunch Cranberry Spinach Vegan Hazelnut Lettuce Gourmet

Yield Serves 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, or to taste
2 large shallots, chopped fine (about 1/2 cup)
1/2 cup dried cranberries (about 2 ounces)
4 tablespoons Sherry vinegar, or to taste
3 tablespoons water
1 tablespoon sugar
1/2 cup hazelnuts (about 2 ounces), toasted lightly and skinned
1/2 teaspoon Dijon mustard
1 tablespoon hazelnut oil if desired
3 cups baby Bibb lettuce (about 3 medium heads)
2 cups frisée (about 2 ounces)
2 cups baby spinach or tatsoi (thick, spoon shaped Asian greens), about 2 ounces

Steps:

In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.
In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.
In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.