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.


4 servings

Total Time

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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.


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.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 202

% Daily Value*

Total Fat 15g 23%

Saturated Fat 2g 10%

Cholesterol 1mg 0%

Sodium 425mg 17%

Carbs 14g 4%

Protein 3g

*Percent Daily Values are based on a 2,000 calorie diet.

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