Fresh Dandelion and Radish Salad with Apple Cider Vinaigrette

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Bitter and spicy is good for you! This Marinated Dandelion and Radish Salad is sure to leave you feeling fresh and invigorated.

Further Food Nutritionist Commentary:

Have you ever eaten dandelion greens? 2 cups of dandelions greens provide the entire recommended daily intake of vitamin A, which plays a large role in eye health and immune function. They are also a vegetarian-friendly source of calcium, which is needed for healthy bones and muscle, nerve, and heart function. It’s also packed with potassium, which promotes healthier blood pressure and also is needed for muscle and nerve health.

By Kathleen Benson, RDN LD

Fresh Dandelion and Radish Salad with Apple Cider Vinaigrette

  • Prep Time: 7 minutes
  • Cook Time: 40 minutes
  • Servings: 4

Ingredients

1 bunch dandelion greens, cleaned and chopped
8-10 red radishes, sliced into thin half moons
3-4 scallions, chopped
1/4 cup extra virgin olive oil
2 tablespoon apple cider vinegar
2 teaspoon local honey
sea salt
black pepper

Instructions

1. Combine dandelion greens, radishes and scallions in a large mixing bowl.
2. Whisk olive oil, apple cider vinegar and honey.
3. Season with sea salt and freshly ground black pepper to taste.
4. Pour dressing over salad. Toss and marinate for 35-40 minutes (or overnight in the refrigerator for best results). Toss again and serve.

1. Combine dandelion greens, radishes and scallions in a large mixing bowl. 2. Whisk olive oil, apple cider vinegar and honey. 3. Season with sea salt and freshly ground black pepper to taste. 4. Pour dressing over salad. Toss and marinate for 35-40 minutes (or overnight in the refrigerator for best results). Toss again and serve.

Nutrition Information

Per Serving:  Calories: 169; Total Fat: 14 g; Saturated Fat: 2 g; Monounsaturated Fat: 10 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 571 mg; Potassium: 133 mg; Carbohydrate: 11 g; Fiber: 1 g; Sugar: 4 g; Protein: 2 g

Nutrition Bonus: Vit C:15%; Vitamin A: 9%; Iron: 4%; Calcium: 3%;

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