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Dandelion Greens Salad



So in my continued goal to share the love, I have here for you another recipe from that amazing dinner I made last week that included this amazing quiche. IMG_4002

In my effort to use all the goods I acquired that day from the farmer’s market, I wanted to make a brilliantly delicious salad with the ever so bitter dandelion greens I picked up.

Dandelions are more than just a pesky weed. So stop putting poison on your lawn! Start protecting these gems of wild growing medicine and valuing them for the golden power they have to offer. My fave way to consume these medicinal wild plants (also known as endive by the way) is in green juice.

I taught my full to the brim Smoothie and Juicing workshop where I highlighted the magical powers of dandelion greens. When you juice them, you concentrate those super powers.

There are five main actions of dandelion that include:

  • Detoxifier: Helps body shed waste, toxins and heavy metals
  • Diuretic: Helping the body release excess water retention
  • Cholegogue: Stimulates bile flow which makes it great as a digestive aid
  • Laxative: We know what that means
  • Digestive Bitter: Helps stimulate digestive juice production

Now because of all those actions, dandelion root and dandelion greens (less concentrated effect) can be used to help with issues associated with high toxic load, swelling, and indigestion. Makes sense doesn’t it? You want names on those conditions? Here you go:

  • Constipation
  • Acne
  • Eczema
  • Psoriasis
  • Arthritis
  • Edema (swollen ankles)
  • Osteoarthritis
  • Gout
  • Gallstones
  • High blood pressure
  • Digestion problems

Bitter, in our food, is where the medicine is. So even if you hate dandelion greens because of their bitterness, they are doing your body good so find a way to love them! You know what Mary Poppins says, A spoon full of sugar helps the medicine go down. And so I hummed that song while I created this Maple/Lemon dressing and candied pecans to go with my dandelion greens salad.


Dandelion Greens Salad

by Meghan Telpner

Prep Time: 5 minutes

Cook Time: 1 minute

Keywords: Mix entree dinner lunch salad gluten-free vegetarian Dandelion Greens Olive OIl fall spring summer winter

Ingredients (4-5 servings)

  • 4 cups dandelion greens, washed well and coarsely chopped
  • 1 lemon, juiced
  • 2 Tbs maple syrup
  • 1/4 cup olive oil
  • sea salt to taste
  • 1/4 cup candied pecans
  • 1/4 cup or so of cubed sheep feta (optional of course)



Question Of The Day: What’s your secret for helping the medicine go down?

9 responses to “Dandelion Greens Salad”

  1. Kristin (Cook, Bake, Nibble) says:

    Looks great! I love candied nuts on salads.

    Honey is always my “sugar” of choice. Everything tastes better with honey ;)


  2. Samantha Angela says:

    Mmm… that sounds delicious! I’m sure the bitterness of the dandelion tastes amazing with the sweetness of the maple syrup and tartness of the lemon juice.

  3. Jessica @ Dairy Free Betty says:

    Funny I JUST pulled out all my dandelions in the backyard. Is there something to do with the root of them too?

    • Emily says:

      Well they are good to keep, yet you can pull part of the root up and oven roast it then grind it and voila smells like fresh coffee, I used bought stuff but when made my own it was even better richer smell and taste! Love the flowers too make a good syrup and lovely to eat as they are full of pollen and taste very honey like! Tho its past flowerign time over ere!

  4. Erin Budd says:

    Funny how we step on the every day, but they cost a few dollars per bunch at the grocery store. I’m not confident about the quality of our soil, though, to eat the dandelion greens off of my yard. We saw what was under there last year when the hydo company had to dig up our lawn due to a gas leak… it was not very nutrient rich soil.

  5. Deborah says:

    I hope I can find some organic dandelion greens at Longo’s today because I really want to make this tonight. I’ve cooked with them before and just found them to bitter to bear, but I think the maple syrup in this dressing might just fix that :-) I’ll let you know how it turns out.
    Thanks for another wonderful recipe!

  6. Erin Budd says:

    Hi, I made this simple and tasty dressing recipe, but my salad was composed of: arugula (fresh from The Cutting Veg), chick pea sprouts (homegrown), lentil sprouts (homegrown), mung bean sprouts (homegrown), spring salad sprouts (homegrown), garlic greens (fresh from The Cutting Veg), green onion (fresh from The Cutting Veg), chives (from the Kavanah garden), walnuts (soaked and dehydrated), pumpkin seeds (soaked and dehydrated)…. all fresh, local ingredients except for the nuts and seeds which I purchased at the local health food store ;)

  7. Sophie says:

    just tried this tonight!! SO delicious! seems to me they are much less bitter when raw, which i didn’t realize. and the maple lemon dressing with the candied pecans was just the perfect accompaniment. thank you for sharing your recipe :)

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