How to Make a Summer Dandelion Salad
Maybe you have heard stories from your grandparents about what they ate while living during the Great Depression. Many people were out of work, money was tight, and food was scarce. Families realized that the makings for a fresh and delicious salad complete with vitamins, antioxidants, and minerals were growing right in their front yards. Those bright yellow dandelions that pop their heads up every morning towards the sun are edible and really good for you. Those of you with perfectly manicured lawns may have to drive to the country to pick your dandelion greens. There you can pick all the dandelions you want for free or buy them in the fresh vegetable section of your grocery store to make a delicious dandelion salad.
Instructions
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Pick several handfuls of those summer dandelion greens from an unfertilized lawn for free. Those narrow, jagged green leaves that grow from the ground in a circular pattern around the stem of the dandelion are the greens. The tiny ones taste better and are easier to chew.
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Wash the greens with water and drain them thoroughly.
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Chop the greens into pieces that are about an inch long.
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Toss the greens in a bowl with a few other favorite salad ingredients. Sunflower seeds are a great addition.
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Add your salad dressing. An oil and vinegar or flavored vinaigrette complements a dandelion salad nicely. Eat and enjoy your healthy, possibly free side dish.
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Tips & Warnings
It's best to pick dandelion greens before the flower blooms; otherwise, they acquire a bitter flavor. The dandelion's true name is Taraxacum officinale.
Do not eat the dandelion greens from a yard that has been sprayed with chemicals. If you have young children, make it clear that some flowers are safe to eat and some are not. Children should always ask their parents before they consume anything picked outdoors.
References
- Photo Credit Photos.com/Photos.com/Getty Images
