Serve with the Maple Dijon Vinaigrette I posted earlier. Using a sweet dressing will help to cut the bitterness of the dandelion greens. I mixed half dandelion greens with half salad greens but you can use all dandelion if you wish.
Makes 10 x 100 g servings – about 500 ml each.
2 liters dandelion greens, raw, chopped 8 cups
2 liters salad, field greens 8 cups
250 ml sunflower seeds, dried, unsalted - 1 cup
Dandelion flowers and/or buds
Wash greens by soaking in plenty of cold water. Remove dirt and debris. Cut into 5 cm (2 inch) lengths if desired.
Combine in large bowl with mixed field greens.
Divide salad among plates and top with a sprinkle of sunflower seeds and a tasty vinaigrette.
Optional additions: dandelion and pansy petals, sprigs of bergamot (bee balm), grated carrot, sliced cucumber etc. I often cheese curds to increase the protein and staying power of my salad. Thornloe Cheese is a northern Ontario cheese maker just north of New Liskeard, Ontario and they make wonderful cheese curds.
NUTRITION FACTS (per 100 g – 500 ml serving): 100 calories, 7 g fat, 5 g saturated fat, 50 mg sodium, 9 g carbohydrate, 4 g fibre, 3 g sugar, 5 g protein. % Daily Values: 160% vitamin A, 25% vitamin C, 10% calcium, 15% iron.