Dandelion Greens Salad Recipe
Today, my all-time favorite dandelion greens salad! I love this recipe. Not a fan of dandelion greens? Give me a chance. Follow my tips for harvesting the greens and how to prepare them and you might just change your mind.
If you’re on the fence about dandelion greens you can use one-half cup of greens and a half-cup of another green such as baby spinach or Swiss chard.
If you’d like to change it up a bit, bake the dried Chick peas at 350° for 30 to 45 minutes or until they are crisp but not hard.
Like strong flavor? Exchange the Feta for Blue cheese, or use half of each.
Tips for Cutting Dandelion Greens
- Choose plants away from pet areas, have been sprayed with pesticides, and along the road.
- Pick in cool, shady location to cut down on the bitterness.
- If the ground is dry, water the plants you’ll cut the night before.
- Cut first thing in the morning before the leaves warm up.
- Choose plants that haven’t started to form a bud. Leave plants that are going to blossom so that you can coat and fry the blossom in a week or so.