Makes: 8 servings Total Time: 25 min
what you need:
4 cups fresh tender/young dandelion greens
1 head romaine lettuce
6 quartered tomatoes
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced green pepper
1/4 cup raspberry vinegar
1/4 cup virgin olive oil
A dash of salt and pepper
3/4 cup Kraft Shredded Mozzarella Cheese
Cut all vegetable ingredients to desired size and mix in salad bowl.
Add raspberry vinegar, olive oil, salt, pepper and cheese; toss well.
Serve slightly chilled. Notes Obviously, decrease ingredients for fewer servings.
It is important to pick fresh young dandelion greens (right out of your own yard if you have them, and use no fertilizers, weed killers, or insecticides, etc. And make sure you do not have storm drainage in the growing area, as this can pollute the yard with oils from the road, etc.)
You must taste the greens. What most people desire is young tender NON bitter greens, and sometimes older greens are not bitter and can be used as well. You may use the flowers too in the salad as a garnishing, or decoratively and of course they can be eaten as well. Rinse all well. Even the root can be boiled and made into dandelion tea, very lemony tasting and nutritious.
Dandelion has more minerals and vitamins then most all store bought vegetables, even spinach. Enjoy, and use your own ideas to make to you liking and tastes.