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Dandelion Leaf Salad
Servings:
Serves 4 as an appetizerPrep Time:
18 minutesCook Time:
10 minutes
Ingredients
This salad is traditionally served on the first of May, when young dandelion leaves are ready for picking. Recipe may be halved.
4 oz. dandelion leaves, bottom stems removed from large leaves, rinsed and patted dry
4 oz. thick-cut Bacon slices, cut crosswise into 1/4 inch strips
1 Tbsp. extra-virgin olive oil
1/3 cup finely chopped shallot, or yellow onion
3 Tbsp. white wine vinegar
Pinch salt
1/8 tsp. freshly ground black pepper
Directions
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
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 180 kcal (9%) |
| Calories from Fat | 144 kcal (0%) |
| Total Fat | 16 g (25%) |
| Saturated Fat | 5 g (25%) |
| Cholesterol | 20 mg (7%) |
| Sodium | 300 mg (13%) |
| Total Carbohydrates | 5 g (2%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 4 g (7%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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