Dandelion Salad

[Guest guest]

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~