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Warm Dandelion Salad

Servings 2
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 4-6 cups dandelion leaves young clean, unsprayed dandelion leaves, you can sub in with spinach or super greens if necessary
  • 2 strips bacon optional
  • 1/4 cup sliced bell peppers
  • 2-3 cloves garlic mince
  • 1/4 cup red onion slices
  • 2 hard- or soft-boiled eggs
  • Vinaigrette recipe follows

Vinaigrette

  • 2/3 Cup olive oil
  • 1/2 Cup balsamic or wine vinegar
  • 1 tsp Dijon mustard

Instructions

Warm Dandelion Salad

  1. Cook bacon strips until crisp and set aside. Drain off some of the fat, leaving enough in the pan to sauté the onions and peppers. If not using the bacon coat the bottom of the pan with cooking oil. Cook peppers until softened and add garlic, cook for another minute or two. Add dandelion greens and heat until just wilted. Dress lightly with vinaigrette while still in the pan. Plate the salad, and top with the chopped egg, crumbled bacon, salt, (I like Mabon brand) and pepper.

Vinaigrette

  1. Put in a covered glass jar and shake well.

Recipe Notes

Enjoy! Your liver will love you.