Dandelion Greens with Warm Balsamic Vinaigrette

Dandelion Greens with Warm Balsamic Vinaigrette

Serves 6 to 8
Make sure to serve these dandelion greens right after tossing them in the warm garlic-infused vinaigrette.
  • 2 1/2 pound dandelion greens
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1/4 cup hazelnuts, coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
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Trim off thickest part of the stems and discard along with any tough leaves. Roughly chop remaining greens and transfer to a large salad bowl.

Heat oil in a small heavy skillet over moderate heat. Add garlic and hazelnuts and cook, stirring frequently, until garlic is golden. Stir in vinegar and salt and pepper.

Pour hot vinaigrette over greens and toss to combine. Serve immediately.
Nutritional Info: 
Per Serving: 140 calories (70 from fat), 8g total fat, 1g saturated fat, 290mg sodium, 16g carbohydrates, (6 g dietary fiber, 7g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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