Dandelion Salad with Raw Raspberry Vinaigrette
Ingredients
Instructions
Purée the raspberries: Combine raspberries, apple cider vinegar, and maple syrup in a blender or food processor. Whirl until smooth.
Add mustard, minced garlic, salt and pepper to the raspberry mixture. Blend again to combine.
While blending, slowly drizzle in the olive oil to emulsify the vinaigrette, creating a smooth, creamy texture.
Taste the vinaigrette and adjust seasoning as needed. Add more maple syrup for sweetness or vinegar for acidity, depending on preference.
Wash and dry the greens.
Tear into bite-sized pieces, if necessary.
If desired to reduce the bitterness, massage the greens with a little olive oil.
In a large bowl, mix the dandelion greens, sliced apple, raspberries, sliced onions, sliced cucumber, toasted nuts, and apple.
Drizzle the vinaigrette over the salad and toss gently to combine.
Sprinkle with chia or hemp seeds for added crunch.
Enjoy the refreshing contrast between the sweet/tart dressing, the bitterness of the dandelion greens, and the crunch of the nuts and seeds.
Notes
Team the salad with some of our recipes found on this site, such as: Tapenade and Avocado Latkes, Pea and Mint Soup, Spring Pasta with Zucchini and Watercress, or Garlic Mushroom Noodles.
Substitute toasted pumpkin seeds for the nuts, if allergic.
Share this recipe
- You may also like
Check out our veggie cooking videos
Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.
Ingredients
Directions
Purée the raspberries: Combine raspberries, apple cider vinegar, and maple syrup in a blender or food processor. Whirl until smooth.
Add mustard, minced garlic, salt and pepper to the raspberry mixture. Blend again to combine.
While blending, slowly drizzle in the olive oil to emulsify the vinaigrette, creating a smooth, creamy texture.
Taste the vinaigrette and adjust seasoning as needed. Add more maple syrup for sweetness or vinegar for acidity, depending on preference.
Wash and dry the greens.
Tear into bite-sized pieces, if necessary.
If desired to reduce the bitterness, massage the greens with a little olive oil.
In a large bowl, mix the dandelion greens, sliced apple, raspberries, sliced onions, sliced cucumber, toasted nuts, and apple.
Drizzle the vinaigrette over the salad and toss gently to combine.
Sprinkle with chia or hemp seeds for added crunch.
Enjoy the refreshing contrast between the sweet/tart dressing, the bitterness of the dandelion greens, and the crunch of the nuts and seeds.
Notes
Team the salad with some of our recipes found on this site, such as: Tapenade and Avocado Latkes, Pea and Mint Soup, Spring Pasta with Zucchini and Watercress, or Garlic Mushroom Noodles.
Substitute toasted pumpkin seeds for the nuts, if allergic.