If you can’t beat ’em – eat ’em
I was looking at all the dandelions in my yard over the weekend, and wondering about what I would do, when it dawned on me: I’ll make a salad!
Cooking with dandelions has been becoming increasingly popular in recent years (Martha Stewart fans will want to look up her own dandy versions) for its vitamins and minerals. Of course, you can get your dandelions in the wild or backyard, as the case may be, but unless you are extremely careful that there are absolutely no chemicals on your lawn and wash all the greens thoroughly, it much more preferable that you purchase commercial greens at your local supermarket for this dandelion salad recipe, courtesy of the USENET Cookbook.
(Makes 4 servings)
1/2 lb tender, fresh dandelion greens
1/2 cup thinly sliced red onions
2 tomatoes, cut in fourths.
1/4 lb sharp cheddar cheese, grated
1/2 tsp black pepper
1/4 cup salad oil
3 Tbsp vinegar
1 tsp dill
- Wash commercial/wild dandelion greens carefully. Drain well and cut into pieces.
- Add the onions, tomatoes, and cheese. Toss to mix.
- Make a salad dressing by mixing the pepper, salad oil, vinegar, and dill. Dress the salad, toss, and serve.
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