DANDELION GREEN SALAD
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
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
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
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
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
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
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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