Winter’s gone, Earth Day’s here, and I’m throwing a foraged dandelion greens salad party to celebrate. There’s some fresh spinach greens, sweet bell pepper and toasted almonds in there too. It’s topped with more foraged goodness, a rich, garlic-and-herby wild scallion vinaigrette.
And here it is. I’m in love with it! It was one of those things I taste and a light goes off in my brain, where’s this been all my life?? I’m surprised there was enough left for the dandelion greens salad, ’cause I kept dipping dandelion greens and pepper pieces in it. I adapted it very slightly from a Bon Appetit recipe for fresh chive vinaigrette. I tweaked mine to be a little more acidic is all.
There’s a lot of garlic in the dressing, and it tastes soooo good with the chives and spread all over those powerful dandelion leaves.
Backyard foraging is lots of fun for me. It’s so cool to be running around finding stuff…there’s some! There’s some more! And the flavors I encounter are a far cry from what I find in the grocery store. Some are lovely and mild like the scallions, and some are bold and intense like the dandelion greens. No matter what I find, it’s always a happy, relaxing time.
We don’t use pesticides in our yard and don’t live right on top of anyone who does, so I feel safe eating what grows naturally out there. I give everything a thorough wash before I eat it, of course. Well, that’s not totally true…I sometimes grab a leaf and munch it while I’m out there if the spirit moves me.
Eat Healthy Eat Happy
Spinach and Dandelion Greens Salad with Wild Herb Vinaigrette is a lovely way to use foraged or market fresh dandelions.
5 minPrep Time
5 minTotal Time
- 1/2 clove garlic, minced as fine as you can
- 1 1/2 Tbs white wine vinegar
- 1 Tbs lemon juice
- 2 Tbs olive oil
- 1 Tbs fresh chive, scallion or garlic tops, washed and snipped or chopped fine
- 1/8 tsp salt
- fresh black pepper to taste
- 8 c fresh spinach greens
- 2 c dandelion greens, washed
- 1 bell pepper, cut into thin strips
- 1/4 c toasted almond slices
- Stir all the dressing ingredients together and set aside.
- Toss the spinach and dandelion greens together, then divide into two servings. Top each with peppers and almonds. Drizzle the dressing on top.
[img src="http://eathealthyeathappy.com/wp-content/uploads/2015/04/foraged_salad_nutrition.jpg" width="251" height="317" class="aligncenter size-full" title="foraged_salad_nutrition"]