Dandelion salad
Dandelion Salad
Recipe By : Brian Reid DEC Western Research Lab, Palo Alto CA
Serving Size : 0 Preparation Time :0:00
Categories : Beverages Sauces And Preserves
Amount Measure Ingredient -- Preparation Method
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200 g tender, fresh dandelion greens
65 g thinly sliced red onions
2 tomatoes -- cut in fourths.
110 g sharp cheddar cheese -- grated
2 1/2 ml black pepper
60 ml salad oil
50 ml vinegar
5 ml dill
1. Wash the dandelion greens carefully. Drain well and cut into pieces.
2. Add the onions, tomatoes, and cheese. Toss to mix.
3. Make a salad dressing by mixing the pepper, salad oil, vinegar, and dill.
Dress the salad, toss, and serve.
Author's Notes:
The U.S. Department of Agriculture once had a big presence in the life
of the average American. Their publications on home canning, gardening, and
cooking found their way into almost every household in the country. The
USDA Food and Nutrition Service still exists, and they still produce books
and pamphlets on every topic having to do with growing, eating, and
analyzing food. In this era of frozen food, microwave ovens, and iceberg
lettuce, there's much less demand for their books than there once was. In
time for the Bicentennial, the USDA produced a book called Favorite
American Recipes, which is a non-copyrighted collection of traditional
American rural and farm recipes. All are simple and nutritious; most are
also a little dull. Here's one that I like.
Make sure that you take the dandelion greens from a lawn that has not
been treated with pesticides or anti-growth hormones recently. (Many lawn
fertilizers also contain weed-control hormones). You can substitute a
commercial salad dressing for the oil, vinegar, pepper, and dill.
Difficulty : easy.
Precision : no need to measure.
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