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How To make Dandelion Salad with Mustard Greens Vinaigrette
DANDELION SALAD:
2 ea Red serrano or anaheim
chiles 1/3 lb Sunflower sprouts
20 ea Ears baby corn
12 ea Radishes
2 lb Dandelion greens, washed &
:
stemmed MUSTARD GREENS VINAIGRETTE:
1 ea Bunch nustard greens, washed
-- & stemmed 1 c Sunflower oil
2 tb Herb-flavored vinegar
1/2 ts Salt
1/4 ts Black pepper
Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces. Remove the husks and silk from the corn. Bring a small pot of water to boil and cook the corn in it 1 minute. Drain, rinse in cold water, and cool. (If using canned corn, simply drain and rinse) Wash and slice radishes. To make vinaigrette, place mustard greens in a blender and add the remaining ingredients. Blend until smooth. Toss with salad greens and serve.
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Delicious and Healthy Dandelion Salad
Dandelion greens make a delicious and healthy salad with simple ingredients. I am giving you additional options for toppings.
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How To Make A Dandelion Salad So Good, No One Will Believe It's Healthy!
Looking for a delicious, nutritious salad that will have everyone asking for seconds? Look no further than this dandelion salad recipe! Packed with antioxidants, vitamins and minerals, this salad is perfect for any occasion. Try it today and see for yourself how good dandelion greens can be!
Hi! I'm Sylvia from Vintage Kitchen Vixen. Join me each week on my blog and channel as I share tips for simple living, creating memorable gatherings, and preparing wholesome, traditional meals with a vintage twist.
INGREDIENTS:
1 bunch dandelion leaves
2 slices bacon
1/4 cup shredded parmesan
1 avocado
--For the dressing--
3oz avocado oil
1oz red wine vinegar
1 garlic clove, minced
1 tsp dijon mustard
1 tsp honey
salt & pepper to taste
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Dandelion Salad Dressing
Dandelion Salad Dressing
1/2 Cup dandelion salad vinegar
1/4 teaspoon honey
1 1/2 Cups olive oil
Spices and herbs of choice: Fresh or dried parsley, Mexican oregano, granulated garlic
Salt and pepper
In quart glass jar, pour dandelion salad vinegar, add honey, oil and herbs of choice. Wish together. Add salt and pepper to taste.
Store in jar in the pantry.
Link to Dandelion Salad Vinegar...
Dandelion Vinegar Salad Dressing
Dandelion Vinegar Salad Dressing
2 Cups fresh dandelion root, chopped
1 Cup fresh dandelion leaves, chopped
2 Cups apple cider vinegar
Wash the dandelion roots and leaves then chop them up.
In a saucepan, heat the vinegar to a simmer.
Place the roots and leaves in a one quart glass jar and pour the warm vinegar over them.
Cap the jar; label it and store it in a cool, dark cabinet for two weeks, placing the jar on a plate in case of leakage.
Strain the vinegar and return the liquid to a clean jar.
Label and store in a cabinet.
Rich in iron; is also the basis for Dandelion Salad Dressing.
B-WELLthy - Orange Dressing with Fruit & Greens
For more heart healthy recipes visit
ORANGE DRESSING WITH FRUIT AND GREENS – Serves 4
INGREDIENTS:
¼ Cup Orange Juice
3 Tbsp. Vinegar
1 Tbsp. Mustard (Dijon or other)
1 ½ Tbsp. Olive Oil
Pinch of Salt
Pinch of Pepper
8 Cups Greens (romaine, lettuce, and/or spinach)
2 Cups Chopped Vegetables (broccoli, cabbage, radishes, carrots, cauliflower, celery, peppers, onions, and/or tomatos)
2 Cups Chopped Fruit (apples, berries, grapes, and/or oranges)
DIRECTIONS:
1. Combine dressing ingredients in a container with screw top or whisk with a fork.
2. Close tightly and shake until combined.
3. Store in the refrigerator until ready to use (up to 1 week).
4. For each salad, top 2 cups of greens with ½ cup vegetables and ½ cup fruit.
5. Take dressing from the refrigerator and shake hard to combine ingredients again.
6. Drizzle 2 tablespoons of dressing onto each salad.
QUICK TIPS
• Use any fruit juice you want.
• Leave out the sugar with sweeter juices such as pomegranate or clementine.
• This salad dressing will be thinner than store bought salad dressing.
• 1 tablespoon is equal to 1 ½ teaspoons.
NUTRITION FACTS
• 4 servings per recipe / Serving Size: 3 cups salad with 2 tablespoons dressing
• Calories – 160
• Fat – 7g
• Carb. – 21g
• Fiber – 5g
• Protein – 3g
Dogfish Dish: Dandelion Salad and Positive Contact Vinaigrette
Join Dogfish Head Chef de Cuisine Brenton Wallace as he explores the surprising culinary qualities of one of summer's peskiest pests.
Music: Sketches Rum-Portrait by Jahzzar (
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