Make sure to serve these dandelion greens right after tossing them in the warm garlic-infused vinaigrette. If you can't find dandelion greens, try it with watercress or argula.
- 2 1/2 pounds 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
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 medium 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.
Per serving: 140 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 290mg sodium, 16g carbohydrates (6g dietary fiber, 7g sugar), 5g protein.
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.
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