Dandelion Salad

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Want to try something new? How about “Dandelion Salad?” Dandelions are everywhere. Make sure you thoroughly wash the dandelions and they are free from pesticides.

• Serrated, comb- and tooth-like leaves
• Hollow, leafless stalk
• Yellow, petal-like flowers mature to white puffballs

They are actually a free healthy food that could be added to one’s diet. Just like other dark leafy greens, dandlions are rich in riboflavin (vitamin B2) and vitamin A. One cup of dandelion greens contains almost twice as much iron as spinach, and over 500 percent of your daily intake of vitamin K, which may play a role in fighting Alzheimer’s disease. The leaves, however, are not the only edible plant part. The flowers and roots are also edible, and root extract has been shown, in some studies, to fight certain types of cancer.

Dandelion Green Salad 🥗
This is the most simple way to use dandelion greens. Simply pick young greens (older ones are more bitter) and add them to a tossed salad. While you can make a salad out of just the dandelion greens, it tends to be too bitter for many people, especially kids. Include a yummy salad dressing.

Sauteed greens
Cooking dandelions eliminates some of the bitterness. First boil the greens for about 5 minutes, then transfer to a pan with hot olive oil and garlic, and sautee for 3-5 minutes. Eat as is or add to other dishes like pasta or scrambled eggs.

Homeschoolers: Read the story of Tom Kitten and describe Tabitha’s menu. Safely cook something yummy to eat.


About Martha Quinn

Book author, licensed teacher, master's degree (Reading K-12, Social Studies 7-12). Former homeschooler. Happily married Christian with two terrific children. Loves animals, swimming, music, fishing, gardening, cooking, traveling, exciting movies, good books, and the great outdoors.

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