Dandelions In Abundance!

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Having often wondered about eating dandelions, I decided to take the plunge early one morning and forage around my garden for a bunch or two to throw in a salad.  I soon found out that my garden had an abundance to chose from.  The ones that looked the warmest in the chilly morning air, I dug up, rinsed, and drained, readying them to be added to my evening salad.  Drawing inspiration from one of my favorite magazines, Organic Life, I decided to pair my salad with a warm vinaigrette.  Even though my pickings were small, the addition of dandelions to my salad brought with them a wonderful, sweet taste.  The warm vinaigrette along with tossing a hard boiled egg, dried cranberries, and walnuts in made for quite a delicious salad.  Looking ahead to the warmer days of spring and summer when the dandelions are out in full force, think twice before applying that weed kill, you have a ready made salad, pesto, or omelette right in your own backyard. I know that I can’t wait until my basket overflows with an abundance of dandelion greens!

Ingredients:

For The Salad:

Dandelions, rinsed and drained along with greens of your choice.  I used baby romaine and baby spinach along with the dandelion greens

Chopped tomatoes and cucumbers, sliced red onion, dried cranberries, walnuts, and a chopped hard boiled egg.  Crumbled bacon would be great too since the vinaigrette calls for warm bacon drippings

For The Vinaigrette:

1   Tablespoon Sherry Vinegar

1   Tablespoon warm bacon drippings  (I keep a glass jar of bacon drippings in the refrigerator for instances like this)

2   Tablespoons of a good olive oil

1/2   teaspoon of honey (I love to use a local honey)

Sea Salt and freshly ground pepper to taste.

Preparing:

In the bottom of a large salad bowl, make your dressing by whisking together ingredients.

Add the salad ingredients and toss well.  Serve and enjoy!

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