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Dandelion Salad with Citrus Dressing


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


    Health Benefits of Dandelion

    Pay special attention to the dandelion when choosing salad greens–the dandelion plant is both food and medicine.

    • Dandelion is a champion at cleansing and detoxification, thanks to its slightly bitter juices. It stimulates digestion, flushes out bile and improves liver function.
    • It combats anemia, heals liver disease, lowers blood pressure and flushes the kidneys.
    • Compared pound for pound to most greens, dandelion yields more potassium, vitamins A and C, calcium, iron and choline.
    • Its choline content prevents fats from depositing and supports liver function.


    Only young dandelion leaves are suitable for salads. The more leaves grow, the more bitter they become. For a less-dominating bitter taste, add one-half cup (125 ml) of chopped dried apricots and raisins and one quarter cup (60 ml) of almond slivers. You may also add sorrel and arugula to your leafy greens. Use this recipe as your guide and change it slightly to meet your needs.


    Dandelion Salad with Citrus Dressing


    • 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
    • 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.



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