Home

Dandelion Salad

180 calories per serving

ingredients

serves 4
150 g (5 oz) small, tender dandelion leaves
1 lettuce heart
1 tablespoon white wine vinegar
salt and freshly milled black pepper
1 teaspoon maple syrup
2 tablespoons walnut oil
150 ml (1/4 pint) low-fat natural yogurt
2 tablespoons chopped parsley or cress
50 g (2 oz) shelled walnuts to garnish

method

1. Thoroughly wash the dandelion leaves several times in lukewarm water, then rinse them in cold water and drain well. Separate the lettuce leaves, wash thoroughly and drain.

2. Beat the wine vinegar with a little salt and the maple syrup until the
salt dissolves.

3. Cut the dry lettuce and dandelion leaves into strips about 3 cm (1 1/2 in) wide, place them in a serving dish and fold in the vinegar mixture.

4. Sprinkle the oil over the salad. Season the yogurt with pepper and parsley or cress and fold the mixture into the salad. Garnish with nuts.

Instead of walnuts, you can sprinkle the salad with slices of radish, in which case season the yogurt with chopped sorrel or wild burnet rather than parsley.

What did you think?

2 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved