Detoxifying Dandelion and Bitter Greens Salad with Tarragon-Lemon Vinaigrette
Detoxifying Dandelion and Bitter Greens Salad with Tarragon-Lemon Vinaigrette is a side dish that serves 4. One serving contains 284 calories, 2g of protein, and 28g of fat. For $1.28 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 290 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Vegetarian Times requires parsley, chicory, celery, and cayenne pepper. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. With a spoonacular score of 99%, this dish is amazing. If you like this recipe, you might also like recipes such as Bitter Greens Salad with Caper Vinaigrette, Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta, and Eat Those Greens! Chicken Salad with Dijon and Tarragon Vinaigrette.
Servings: 4
Ingredients:
2 cups baby arugula
1 medium Belgian endive, sliced into ½-inch-thick rings (1 cup)
1 medium carrot, grated (½ cup)
Dash cayenne pepper
¼ cup thinly sliced celery
2 cups chicory leaves, outer ribs discarded, leaves torn into 2-inch pieces
2 cups dandelion greens, thick stems trimmed
1 small fennel bulb, thinly sliced (½ cup)
2 Tbs. chopped fresh tarragon
2 cloves garlic, minced (2 tsp.)
½ cup lemon juice
½ cup olive oil
¼ cup chopped parsley
Equipment:
Cooking instruction summary:
To make Salad:1. Combine dandelion greens, chicory, arugula, endive, carrot, fennel, celery, and parsley in large bowl.To make Tarragon-Lemon Vinaigrette:2. Shake together all ingredients in small jar with tight-fitting lid.3. Toss 1 serving of greens with just enough dressing to lightly coat leaves. Top with optional additions, if desired. Serve immediately.
Step by step:
Combine dandelion greens, chicory, arugula, endive, carrot, fennel, celery, and parsley in large bowl.To make Tarragon-Lemon Vinaigrette
1. Shake together all ingredients in small jar with tight-fitting lid.
2. Toss 1 serving of greens with just enough dressing to lightly coat leaves. Top with optional additions, if desired.
3. Serve immediately.
To make Salad
Nutrition Information:
covered percent of daily need
