Description
Dandelion Salad is a fresh, flavorful celebration of foraged greens paired with a zesty citrus vinaigrette. Rooted in tradition and sustainability, this healthy salad is light, peppery, and perfect for spring meals. A nod to simpler times, it’s a Great Depression classic with a modern twist.
Ingredients
For the Citrus Vinaigrette:
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1 cup (240 ml) extra virgin olive oil
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½ cup (120 ml) freshly squeezed orange juice
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2 tablespoons (30 ml) apple cider vinegar
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1 tablespoon (15 ml) raw honey
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Pinch of salt
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Pinch of black pepper
For the Salad:
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1 bunch dandelion greens (about one large handful if foraging)
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⅓ cup (8 g) dandelion flowers
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1 cup (30 g) butter lettuce, chopped
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1 Persian cucumber, thinly sliced
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1 cup (100 g) sugar snap peas
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2 tablespoons (10 g) arugula sprouts (optional)
Instructions
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Combine olive oil, orange juice, apple cider vinegar, honey, salt, and pepper in a mason jar. Shake until emulsified.
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Rinse and chop dandelion greens and butter lettuce thoroughly.
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In a large bowl, toss together greens, dandelion flowers, cucumber, snap peas, and sprouts.
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Drizzle with vinaigrette just before serving. Toss gently to coat. Serve immediately.
Notes
Choose young dandelion greens for a milder, less bitter flavor.
Wash foraged greens carefully before using.
Add-ins like goat cheese, toasted seeds, or herbs can enhance flavor.
Store dressing separately to keep salad fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American (Foraged / Rustic)