Description
A bold and refreshing salad featuring raw dandelion greens, feta, red onion, and a simple vinaigrette. Packed with nutrients and perfect for spring meals.
Ingredients
4 cups dandelion greens (chopped)
1 small red onion (thinly sliced)
1 hard-boiled egg (sliced)
1 tbsp toasted sunflower seeds
2 tbsp crumbled feta cheese
2 tbsp olive oil
1 tbsp apple cider vinegar or lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and pepper to taste
Instructions
Wash and dry dandelion greens thoroughly.
In a small bowl, whisk together olive oil, vinegar or lemon juice, mustard, and honey. Season with salt and pepper.
In a large bowl, toss together greens, sliced onion, egg, and feta.
Drizzle with vinaigrette and sprinkle with sunflower seeds before serving.
Notes
Soaking dandelion greens in cold water with a splash of vinegar helps reduce bitterness.
Add fruit like strawberries or orange segments for sweetness.
Store greens and dressing separately if making ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: American
Keywords: dandelion salad, wild greens recipe, nutritious salad, spring foraging, healthy lunch ideas, edible weeds, vinaigrette salad, leafy greens, gluten-free salad