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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is one my favorite salads and it is so healthy for you! There are readily available and guests will be surprise how wonderful it tastes.—Frances Sheridan Goulart, Weston, Connecticut Ingredients:
1 tablespoon canola oil |
1 teaspoon lemon juice |
2 cups torn dandelion greens or arugula |
2 green onions or 1 medium leek (white portion only), thinly sliced |
2 hard-cooked eggs, sliced |
1/2 cup grapefruit or tangerine sections |
dandelion blossoms, optional |
Directions:
1. In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat.
2. Arrange eggs and grapefruit sections over greens. If desired, top with dandelion blossoms. Yield: 2 servings.
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