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Dandelion & Mustard Greens Salad with creamy lemon vinaigrette
Side Dishes
Dandelion & Mustard Greens Salad with creamy lemon vinaigrette
Mustard greens are widely used as a winter cover crop in milder
climates. They come to market in late winter and can be mild or spicy depending on the variety
and age of the plant. Whether mild or spicy, they add texture in this salad. Foragers look
for the earliest dandelion greens of spring for the most tender leaves, even though the whole
plant is edible.
You only need a couple of teaspoons
of mayonnaise to make this lemony
vinaigrette creamy and help
it cling to the salad.
Makes
4 servings
Total Time
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Ingredients
WHISK:
TOSS:
Test Kitchen Approved
Test Kitchen Tip
Dandelions in the wild are probably safer than what’s in your backyard,
so buying them at the grocery store is the best bet.
Instructions
Whisk together zest, lemon juice,
oil, mustard, mayonnaise, and
honey; season vinaigrette with salt
and pepper.
Toss dandelion greens, mustard
greens, tomatoes, onion,
and olives with vinaigrette.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 202
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 425mg 17%
% Daily Value*
Carbs 14g 4%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
