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Summer Dandelion Salad

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    Beets and dandelions brighten up this summer salad.

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    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

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    Summer Dandelion Salad

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