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Dandelion Leaf Salad

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Servings: Serves 4

Cook Time: 10 minutes

Prep Time: 18 minutes

Ingredients

Dandelion Leaf Salad
4 oz Bacon slices, cut crosswise into 1/4 inch strips
1 tablespoon Extra virgin olive oil
1/3 cup Shallot, finely chopped
3 tablespoon White wine vinegar
1/8 teaspoon Salt
1/8 teaspoon Black pepper, freshly ground
4 oz dandelion leaves

Directions

This salad is traditionally served on the first of May, when young dandelion leaves are ready for picking. Recipe may be halved.
Note: Yellow onion may be substituted for the shallot.
1. Put dandelion leaves into a large salad bowl. Set aside.
2. Heat a small skillet over medium heat. Add bacon and cook until crisp, 8 to 9 minutes. Remove bacon with a slotted spoon; drain on paper towel. Pour off all but 1 Tbsp. fat from skillet.
3. Add olive oil to skillet, then shallot or onion. Cook for 1 minute, then add vinegar, salt, and pepper. Bring to a boil. Remove dressing from heat, pour over dandelion leaves, and toss to coat. Crumble reserved bacon, scatter over greens, and toss again. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 48 kcal (2%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 3 g (15%)
Cholesterol 0 mg (0%)
Sodium 80 mg (3%)
Total Carbohydrates 5 g (1%)
Dietary Fiber 1 g (4%)
Protein 4 g (6%)
Vitamins
Vitamin A 2 IU (0%)
Vitamin C 3 mg (5%)
Minerals
Calcium 7 mg (0%)
Iron 6 mg (10%)

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