Arugula and dandelion greens salad with dandelion root lemon vinaigrette
Celebrating the emergence of sunny days and the bitter greens that are about to become abundant in our gardens. When you're craving lighter fare and need a perfect side salad to balance out a rich dish, use this well balanced recipe that uses dandelions from crown to root. It's the perfect dish to impress this season.
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Ingredients
- For the salad:
- 2 cups arugula rinsed and dried
- 1/2 cup foraged dandelions crown and greens cleaned and dried or as many as you'd like!
- For the dressing:
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon dried oregano
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 1 tablespoon dandelion root roasted or fresh
Instructions
- In a large bowl or plate, combine your dandelion greens and arugala.
- If desired, add a few crowns into the salad for color.
- Sprinkle with sea salt.
For the dressing:
- Place all ingredients in a high speed blender and blend until creamy and smooth.
Notes
Salad should be prepped immediately before serving and consumed right away.
Vinaigrette dressing will be enough to dress 3 large salads. Store in an air tight container. Use within a few days if using fresh dandelion root. Use within 3 weeks if using roasted dandelion root.
Nutrition
Serving: 1g | Calories: 77kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Fiber: 2g | Sugar: 4g
Servings: 1 large salad
Calories: 77kcal