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PrintDandelion Greens with Warm Balsamic Vinaigrette
Dairy-Free, Gluten-Free, Vegan
Serves 6–8
- 2 1/2 pounds dandelion greens, tough leaves discarded
- 3 garlic cloves, minced
- 1/4 cup hazelnuts, coarsely chopped
- 2 tablespoons organic extra-virgin olive oil
- 1 tablespoon Balsamic Vinegar
- salt and pepper to taste
Cut top 5 inches from greens and reserve leaves. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large salad bowl.
For the dressing, in a small heavy skillet sauté garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and fresh-cracked pepper to taste.
Pour hot vinaigrette over greens and toss to combine.
Nutrition Info
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