It's time for a spring clean on all fronts. Before I deep clean the house, though, I have to start with my body. The dandelion plant, its edible leaves, roots, and flowers, have been used for generations as a gentle tonic that helps to cleanse the liver and aid digestion. Dr. Oz includes dandelion root tea as part of his "48-Hour Weekend Cleanse" and touts the benefits of dandelion greens, by helping to promote a healthy liver, as a contributor to deeper sleep. Dandelion greens are loaded with Vitamin A and contain calcium, Vitamin C, and iron. Check out Shape magazine's nutrition facts for dandelion greens.
 |
| Fresh Dandelion Greens |
Fresh dandelion greens are easier to find in mainstream food markets than in past years. They are easier to find at places like Whole Foods or at MOM's Organic Market (if you're in the Washington D.C. area). Don't pick them from your yard if you spray for weeds or from anywhere where dogs run. Just saying.
All the ingredients for this salad are seasonal. I included mild, baby spinach--because dandelion greens are bitter (imagine arugula without the peppery kick). The young leaves are less bitter and more tender. They're better for salads. The strawberries were purely for sweetness and to balance the bitterness. I always buy organic strawberries because conventionally grown strawberries are "the most chemically intensive crop in California." Crunchy carrots promise texture and brightness. Finally, spring onion, tender and peppery, makes this salad a delicious side, light meal, and a terrific spring cleanse.
Recipe:
Dandelion Strawberry & Spinach Salad
Ingredients
4 cups baby spinach, washed
1 bunch (handful) young dandelion greens, chopped
1 spring onion, thinly sliced
1 pint organic strawberries, sliced
1 cup baby yellow and orange carrots, sliced lengthwise
Directions
- Place a mound of spinach on 4 salad plates.
- Top spinach with dandelion greens.
- Scatter onions slices over the mound of greens.
- Surround the greens and onions with strawberries and carrots.
- Serve with vinaigrette dressing.
Serves 4
Beautiful salad. I like your tip about don't pick them from anywhere where dogs run. ~giggle~
ReplyDeleteI felt I had to give fair warning to folks! :)
DeleteWhat an awesome post - the two S's so different but so delicious together :D
ReplyDeleteyum!
Cheers
Choc Chip Uru
What a very colorful and refreshing salad! So perfect for spring!
ReplyDeleteI love dandelion or any bitter greens. I am glad you are making a salad using dandelions. Bitter is a flavor not many people appreciate. I grew up eating dandelion, escarole, chicory, radicchio you name it and I adore these flavors.
ReplyDeleteCheers!
Heguiberto
Hi Heguiberto,
DeleteIt's interesting that you mentioned growing up eating bitter greens. I was MADE to eat these types of greens because they were good and cleansing for me. Now I've introduced bitter greens to my son, but I'm more attentive to balancing flavors. The salad idea in this post resulted from me trying things to get my son to eat his bitter greens!
CHOC CHIP URU and TINA: Thanks for your always kind comments!
ReplyDeleteYes it is the time for light fresh salads and fruits. Yours does like it is well balanced and has some great nutrients! I have yet to try dandelion leaves, interesting info here. Well done!
ReplyDeleteDandelion greens (wild and not) are very commonly eaten here in salads and appetizers; I welcome your take on them, as I love the idea to vary the routine of making them always the traditional way! Bright, flavorful and so so healthy!
ReplyDeleteGorgeous salad A! I love berries in my salad!
ReplyDeleteBEAUTIFUL colors! (And I've never had yellow carrots... do they taste like orange carrots?)
ReplyDeleteHi Tiff! Yes, the yellow carrots taste just like the orange ones.
Delete