Summer Dandelion Salad
Barbara L. Campbell, MA
Beets and dandelions brighten up this summer salad.
Dressing
1/4 cup (60 mL) extra-virgin olive oil
1 1/2 Tbsp (22 mL) balsamic vinegar
1 tsp (5 mL) unrefined sugar
Juice of 1/2 lemon
Juice of 1 clementine or mandarin orange
1/2 tsp (2 mL) ground black pepper
Dash of sea salt
Mix ingredients and whisk until combined.
Salad
4 beets
3 cups (750 mL) dandelion greens
2 cups (500 mL) arugula
1 clove garlic
1/2 cup (125 mL) blueberries
6 oz (170 g) soft goat cheese, cut into 1/4 in (0.64 cm) pieces
1/2 cup (125 mL) pine nuts
Place scrubbed beets in baking pan, half covered with water; cook covered 1 to 1 1/4 hours at 425 F (220 C). Cool, peel, and cut into 1/2 in (1.25 cm) pieces.
Break off tough lower stems of dandelions. Wash dandelions and arugula twice in cold water, dry thoroughly, and tear leaves into pieces.
Rub salad bowl with crushed garlic clove; add leaves and toss. Add beets, blueberries, goat cheese, and dressing. Toss, sprinkle with pine nuts, and serve immediately.
Serves 6.
Each serving contains:
279 calories; 8 g protein; 23 g fat (6 g sat. fat, 0 g trans fat); 13 g carbohydrates; 3 g fibre; 169 mg sodium
source: "Dandelions Add Zing", alive #344, June 2011
