MealsRecipes

Dandelion Greens

Dandelion greens are at their peak right now. You will see them in the store glowing and fresh.

Did you know that dandelions rank in the top 4 green vegetables in overall nutritional value according to the USDA?

Dandelions are nature’s richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest source of Vitamin A of all foods, after cod-liver oil. They are also rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.

Dandelions are nature’s richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest source of Vitamin A of all foods, after cod-liver oil. They are also rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.

That being said, I have been enjoying them in fresh salads. They are more bitter than your average green, so I have created a dressing on the sweeter side. Let me know if you like it and if you have variations you love.

Dandelion Green Dressing:

2 t Stone ground mustard
1/4 cup of fresh orange juice
4T Balsamic vinegar (to taste)
1/3 cup pumpkin seed oil (first cold pressed)
2-3 T olive oil (first cold pressed)
1T minced shallots (optional)
1 crushed clove of garlic
Salt and pepper to taste

Note:

(if fresh orange juice is not sweet enough, add 2-3 drops of stevia)

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