Guest guest Posted May 22, 2003 Report Share Posted May 22, 2003 Dandelion Salad Source: Birds and Blooms (adapted) 1 Tbsp. vegetable oil 1 tsp. cider vinegar or lemon juice 2 cups young dandelion leaves 1/4 cup sliced green onions or leeks 1/4 cup extra-firm tofu, crumbled (original recipe called for hard boiled eggs) 1/2 cup grapefruit or tangerine sections or mandarin oranges Dandelion blossoms, optional In a small bowl, whisk oil and vinegar. Combine dandelion leaves and onions; add dressing and toss to coat. Arrange on two salad plates; top with crumbled tofu and fruit. Garnish with dandelion blossoms if desired. Yield: 2 servings. "There is a great deal of poetry and fine sentiment in a chest of tea." ~Ralph Waldo Emmerson~ Quote Link to comment Share on other sites More sharing options...
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