Dandelion Salad with Citrus Dressing
A fresh, vibrant salad featuring dandelion leaves, spinach, and a citrusy lemon-thyme dressing, accented with raisins and almonds.
Ingredients
- ½ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon thyme
- 2 tablespoons chopped fresh chives
- ⅔ cup olive oil
- 2 cups dandelion leaves (washed and patted dry)
- 2 cups fresh spinach (washed and patted dry)
- 1 cup leeks (sliced)
- ½ cup alfalfa sprouts
- ¼ cup minced fresh parsley
- ¼ cup dandelion or calendula petals
- 3 tablespoons raisins
- 2 tablespoons chopped almonds
Instructions
- Whisk all dressing ingredients together and set aside for flavors to blend.
- In a large bowl, combine dandelion leaves, spinach, leeks, alfalfa sprouts, parsley, and flower petals.
- Drizzle with enough dressing to coat leaves and toss well.
- Sprinkle each serving with raisins and almonds.
- Be absolutely certain that the dandelion you collect has never been sprayed with herbicides or pesticides and that it comes from an area away from automobile exhaust fumes.
Notes
Recipe by Pat Crocker, HSA member at large, Great Lakes District. From The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs.
