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The light citrus dressing goes just right with the tangy, bitter taste of the dandelion leaves.

2 cups (500 ml) fresh young dandelion leaves
2 cups (500 ml) fresh spinach
1/2 cup (125 ml) alfalfa sprouts
1/2 cup (125 ml) red onion, finely diced
1/4 cup (60 ml) fresh parsley, finely chopped
1/4 cup (60 ml) fresh dandelion petals, for garnish

Dressing:
1/2 cup (125 ml) fresh orange juice
2 Tbsp (30 ml) fresh lemon juice
1/3 cup (80 ml) extra-virgin olive oil
2 Tbsp (30 ml) pumpkin seed oil
2 Tbsp (30 ml) flax seed oil
2 Tbsp (30 ml) fresh lemon thyme
2 Tbsp (30 ml) fresh lemon balm
1/2 clove garlic, minced
1/2 tsp (2 ml) herbal salt, such as Herbamare or Country Sun
Pinch cayenne pepper (optional)

In a bowl, blend dressing ingredients. Taste and adjust seasoning.

In a large salad bowl, combine dandelion greens, spinach, sprouts, onion and parsley. Drizzle with enough dressing to coat greens and toss well. Sprinkle with dandelion petals and serve. Serves four.

Source: alive #233, March 2002