Dandelion Salad

Name: Dandelion Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
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

Total Time Prep/Total Time: 10 min.

Yield 2 servings

Test Kitchen Approved

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

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

Directions

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

1 serving: 166 calories, 12g fat (3g saturated fat), 212mg cholesterol, 67mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

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

Recipe Creator