Recipe:

Dandelion Greens with Warm Balsamic Vinaigrette

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Serves 6 to 8

Make sure to serve these dandelion greens right after tossing them in the warm garlic-infused vinaigrette.

Ingredients

2 1/2 pounds dandelion greens
2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1/4 cup hazelnuts, coarsely chopped
1 tablespoon balsamic vinegar
Salt and pepper to taste

Method

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.

Nutrition

Per Serving (174g-wt.): 140 calories (70 from fat), 8g total fat, 1g saturated fat, 5g protein, 16g total carbohydrate (6g dietary fiber, 7g sugar), 0mg cholesterol, 290mg sodium

Tags: American, Wheat Free, Vegetarian, Vegan, High Fiber, Gluten Free, Dairy Free

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.