Spring Fresh Dandelion Salad

Dandelion Salad


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This salad makes a great dinner. It consists of greens, a lemon vinaigrette dressing and croutons.

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Time needed

25 min preparation + 25 min cooking

Serving Size / Yield

2 servings


  • For the Salad and Dressing:
  • 1 tablespoon of olive oil
  • 1 teaspoon of lemon juice
  • 2 cups of torn dandelion greens
  • 2 green onions, thinly sliced
  • 2 hard-boiled large eggs, sliced
  • Dandelion blossoms
  • For the croutons:
  • 5 slices of slightly stale bread
  • 1/4 cup of butter, melted
  • 2 teaspoons of garlic salt

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For the Salad and dressing:
In a small bowl, whisk the oil and lemon juice well.

In a large bowl, combine the dandelion greens and onions. Then drizzle the salad with dressing and mix everything well to coat.
Finally, arrange the eggs over the greens. Top the salad with dandelion blossoms.
For the Croutons:
First, preheat the oven to 350 degrees F.
Then get rid of the crusts from the stale bread slices. Brush the bread on both sides with melted butter. Cut the bread into small cubes. Sprinkle the bread with garlic salt. Arrange cubes on an ungreased cookie sheet.
Finally, bake the bread at 350 degrees F until they are browned. Let the bread cool. Sprinkle the croutons over the dandelion salads.

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