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Dandelion Salad with Balsamic Pepper Strawberries

Makes 2 to 4 servings. Vegan Friendly
Author Susan Sampson

Ingredients

  • 1 bunch dandelion greens (10 to 12 oz/ 1
  • 300 to 375 g) trimmed and coarsely
  • chopped about 5 cups/1.25 L
  • 1 cup thinly sliced sweet onion 250 mL
  • see Tips
  • 2 tsp freshly squeezed lemon juice 10 mL
  • 2 tbsp extra virgin olive oil 30 mL
  • 1 ⁄2 tsp kosher or coarse sea salt 2 mL
  • Freshly ground black pepper
  • 1 lb ripe strawberries quartered 500 g
  • 1 tbsp balsamic vinegar 15 mL
  • 1 tsp granulated sugar see Tips 5 mL
  • 1 ⁄4 cup slivered almonds toasted 60 mL

Instructions

  1. In a large bowl, toss dandelion leaves and onion with lemon juice. Add oil and toss again to coat. Add salt and pepper to taste. Divide greens equally among serving dishes.
  2. In a small bowl, toss strawberries with vinegar, sugar and additional salt and pepper to taste. Spoon over greens. Scatter almonds overtop and serve immediately.

Recipe Notes

Sweet onions are mild. The best-known variety is Vidalia. If desired, substitute red onion. Cane sugar is likely to be filtered through bone char, while beet sugar is not. Most labels don’t indicate the source of the sugar. If you are following a vegan diet, use unbleached organic sugar that has not been filtered through bone char, or a sweetener such as agave syrup. To toast almonds, cook them in a dry skillet over medium heat, stirring often, for 2 to 3 minutes, until golden and aromatic.