Monday, August 17, 2009

Dandelion and Mandarin Salad

This comes from a recipe book called 100 Top Foods for a Younger You. This is an unusual salad, the greens in it are dandelion rather than lettuce. Dandelion greens are good for your body, or so I've found out. They act as a diuretic and detoxifier, stimulate the gallbladder, improve your digestive system, is good for your liver and blood, could help you lose weight and control acne, is a rich source of beta carotene, and is a high source of Vitamin A. All in all, a good health source that can be found in most supermarkets these days. They don't taste too bitter, and the mandarin in this recipe help to offset that bitterness. Cider vinegar, if you choose that, is also a good choice for your health, an energizer and tonic. This is an interesting, healthful and tasty salad.

Dandelion and Mandarin Salad
3 Tbsp olive oil
3 tsp lemon juice or cider vinegar
3/4 cup sliced scallions
about 2 cups dandelion leaves, cleaned, stems removed and sliced into small pieces
6 hard-boiled eggs, sliced
1-1/2 cups mandarin segments, canned or fresh (or tangerine or clementine)
dandelion flowers (optional)
sprinkle cayenne pepper or paprika, to taste

Clean, then remove stems of dandelion leaves, and slice thinly. Slice scallions thinly. Slice hard-boiled eggs with slicer or a knife. If using canned mandarin, drain segments of syrup; otherwise, remove peel, pith and seeds from individual segments of mandarin.

Whisk together olive oil and lemon juice or cider vinegar to make a dressing. Add scallions and whisk again.

Arrange dandelion leaves on plate. Drizzle with dressing. Sprinkle with cayenne pepper or paprika. Arrange egg slices and mandarin segments on top of dandelion leaves.

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