Best 6 Warm Potato And Dandelion Green Salad Recipes
Indulge in a symphony of flavors with our warm potato and dandelion green salad recipe, a delightful dish that merges the earthy notes of dandelion greens with the comforting warmth of roasted potatoes. This vibrant salad is not only visually appealing but also packed with essential nutrients.
Elevate your culinary skills with our step-by-step guide, featuring tips on selecting the freshest dandelion greens and achieving the perfect balance of flavors. Discover the art of roasting potatoes to crispy perfection, infusing them with aromatic herbs and spices. We'll guide you through the process of creating a tangy dressing that complements the salad's earthy undertones.
Unveil the secrets of transforming humble ingredients into an extraordinary dish. Garnish your salad with a sprinkling of crumbled bacon, adding a smoky and savory touch. Elevate the presentation with a drizzle of balsamic vinegar, creating a harmonious blend of flavors.
But that's not all! This article also unveils a treasure trove of additional recipes that showcase the versatility of dandelion greens. From a refreshing dandelion green and citrus salad to a savory dandelion green and bacon quiche, each recipe promises a unique culinary adventure.
Embark on a journey of culinary exploration as you discover the hidden culinary gems of dandelion greens. Prepare to tantalize your taste buds and impress your dinner guests with this delightful warm potato and dandelion green salad, along with a selection of other delectable dandelion green recipes.
WARM DIJON POTATO SALAD WITH GREEN BEANS
Steps:
- Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
- Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
- In a mixing bowl combine the remaining ingredients and whisk until smooth.
- Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.
WARM POTATO AND DANDELION GREEN SALAD
This was my grandmother's recipe. It is simple and delicious. My mother remembers that every spring, she and her three sisters would be sent out to collect dandelion greens. When they came home with a big bunch, Grandma would make this dish for the family's supper. It was always looked forward to with great anticipation! When I...
Provided by cindy sandberg
Categories Salads
Time 25m
Number Of Ingredients 7
Steps:
- 1. Boil potatoes in lightly salted water until just tender, 8-10 min. Drain and return to pan, cover and set aside.
- 2. Fry bacon til crisp, drain on paper towells and crumble. Reserve 2T bacon grease in skillet.
- 3. To reserved bacon grease add the vinegar, water, sugar, salt and pepper. Whisk and bring to a simmer.
- 4. Pour the hot dressing over the torn greens in a bowl. Add the potatoes and bacon and lightly toss to coat.
WARM GREEN BEAN & POTATO SALAD
The combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.- Preci D'Silva, Dubai
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.
Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
DANDELION SALAD WITH WARM BACON DRESSING
Categories Salad Leafy Green Quick & Easy Bacon Summer Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
- Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
- Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.
DANDELION SALAD
This is one my favorite salads and it is so healthy for you! Guests will be surprised at how wonderful it tastes. -Frances Sheridan Goulart, Weston, Connecticut
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat., Arrange eggs and grapefruit sections over greens. If desired, top with dandelion blossoms.
Nutrition Facts : Calories 166 calories, Fat 12g fat (3g saturated fat), Cholesterol 212mg cholesterol, Sodium 67mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
DORA'S DANDELIONS
Dandelions are a healthy, wonderful way to ring in the spring. You can find dandelion greens in the store but fresh picked are the best. Make sure to get them early in the spring for the most tender greens! Yes, the little flower buds are edible.
Provided by KASIA2
Categories Side Dish Vegetables Greens
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, toss with butter, and season with salt and pepper.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove the bacon and drain on paper towels. Set aside the pan with the bacon grease.
- In a large bowl gently toss together the dandelion greens and onion.
- In a small bowl, whisk together the egg, vinegar, and sugar. Season with salt and pepper. Stir the egg mixture into the skillet with the warm bacon grease. Mix in the diced bacon and flour, and whisk for about 1 minute, until thickened to the consistency of salad dressing. Pour at once over the dandelions and toss to coat. Serve the greens over the potatoes.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 35.9 g, Cholesterol 48.9 mg, Fat 20.8 g, Fiber 6 g, Protein 9.3 g, SaturatedFat 7.7 g, Sodium 381.9 mg, Sugar 3.9 g
Tips:
- For the best flavor, use fresh, young dandelion greens. If you can't find them at your local grocery store, you can also order them online or grow your own.
- To remove any bitterness from the dandelion greens, soak them in cold water for 30 minutes before using.
- To make the dressing, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. You can also add a pinch of garlic powder or onion powder for extra flavor.
- If you don't have any cooked potatoes on hand, you can roast some small red potatoes in the oven or microwave. Simply toss the potatoes with a little olive oil, salt, and pepper, and roast them at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender.
- To assemble the salad, simply combine the dandelion greens, potatoes, bacon, cheese, and dressing in a large bowl. Toss to coat, and serve immediately.
Conclusion:
This warm potato and dandelion green salad is a delicious and healthy way to enjoy the flavors of spring. The dandelion greens are slightly bitter, but the sweet potatoes, bacon, and cheese balance out the flavors perfectly. The dressing is also light and tangy, and it adds a nice finishing touch to the salad. This salad is perfect for a light lunch or dinner, and it's also a great way to use up any leftover cooked potatoes.
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