Spring – a wonderful time of year when you can just enjoy the aroma of blooming lilacs, tulips and the first, of course, fresh vegetables and herbs. Certainly next to the house you have lawns with bright dandelions, past which it is difficult to pass, without delaying the sight. But these sunflowers can not only weave wreaths in the early spring but also used in cooking. So today I decided to share with you the popular recipes for dandelion salad.
The benefits of a dandelion salad for our health
For many years, dandelions were considered a grass-weed, but I can assure you that a real storehouse of vitamins grows under our feet. In Ancient Greece, this plant was called the elixir of youth, which is not surprising, because the constituent components reduce the level of cholesterol in the blood. In China, a dandelion is generally called a vegetable, and this only confirms its popularity with local residents.
On 100 g of greenery there are only 45 calories, so dishes based on them can be included in the diet menu.
Milk juice of dandelion salad contains vitamins of group A, B2, C, PP, E, as well as saponins, choline, resins, and minerals. Flowers are rich in fatty unsaturated acids, tannins, natural esters.
Such a unique combination of components helps the body to deal with the imbalance of vitamins and minerals. Regularly consuming dishes from fresh dandelions, local immunity increases, cholesterol level decreases. In the opinion of photo-therapeutists, this plant has antipyretic properties and can alleviate catarrhal symptoms.
Dieticians also note the useful properties of dandelion, especially its positive effect on the stomach. Due to fiber in the composition, a salad with these flowers is quickly digested, improves intestinal motility and metabolism. All this contributes to the removal of toxins from the body.
The greatest benefit to dandelion is fresh because with thermal processing the concentration of valuable vitamins and minerals is reduced. Do not miss the season and try the dishes based on dandelions.
The leaves of the dandelion contain phosphorus, potassium, in the roots – protein, malic acid. For more information on the benefits of dandelion salad, see the article Dandelion and its useful properties and the useful root of a dandelion.
The possible harm of such a salad and contraindications, we’ll talk below.
Tips for preparing greens
The taste of your dish depends on the freshness of the ingredients. Remember that all the nutrients are stored for a short time in freshly cut green, so do not store it for a long time in the refrigerator.
Do not pick up greens at the side of roads, where it is covered with a thick layer of dust. Walk a little farther into the forest belt, where exactly the car exhausts will not penetrate. Choose young leaves of a dandelion of light green shade.
How to remove bitterness from the leaves of a dandelion
Large leaves taste more bitter and not everyone will like it. If you do not like the characteristic bitterness of dandelion leaves, which is often compared with the taste of arugula, then the greens can be soaked for an hour in cold salted water, and then rinsed. During this time, all bitterness will go away and not spoil the taste of the dish.
Dandelions can be both the main component and be used as an additional component. Yellow dandelion flowers are rarely used in salads. Inflorescences are added to the fragrant jam or wine, and honey is made from unopened buds. For salads, stems of dandelion and its leaves are most often used.
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Recipes for salads from dandelions
In France and Italy, bunches of fresh flowers are sold in many supermarkets, and indigenous people often replace them with arugula. This choice is made for a reason because dandelions also have a characteristic bitterness in taste. Dishes based on this plant are served in many restaurants and they cost a lot. I suggest you take advantage of the gifts of our nature and try to prepare salads from the leaves of a dandelion.
Classic recipe
Such a salad, many housewives call “Vitaminka”. The dish is prepared very simply and quickly.
Ingredients:
- a bunch of fresh dandelion leaves;
- 3 medium-sized cucumbers;
- 5-6 feathers of green onion;
- 100 ml low-fat sour cream or classic yogurt;
- salt, pepper to taste.
Dandelion leaves should be soaked for 1 hour in cold slightly salted water, then rinse with running water and finely cut into strips, and cucumbers rubbed into straws. Now leave the vegetables in a bowl, pour sour cream or yogurt, season with salt, pepper and sprinkle finely chopped green onions.
You can replace sour cream dressing with a tablespoon of olive oil.
Salad of dandelions and nettles
It would seem that nettle is another kind of weed grass in our garden plots. But this healing herb can become an excellent companion in a spring with a dandelion salad.
Ingredients:
- 100 g of dandelion leaves;
- 100 g of nettle;
- 1-2 cucumbers;
- 5-6 radishes;
- a bunch of green onions;
- sour cream or vegetable oil for refueling;
- salt and pepper to taste.
To begin with, you need to prepare the nettle and in order not to get burned, it needs to be scalded with boiling water.
Drain the water and allow the grass to dry on a paper towel. At this time, prepare vegetables: cut the cucumber slices and radish thin slices, chop finely green onions. Transfer all the ingredients into a salad dish, season with sour cream or vegetable oil, season with salt and flavored black pepper.
Salad with aromatic dressing
Constantly experimenting with ingredients you can achieve perfect taste. I suggest you a recipe for a spring salad with seasoning based on spices.
Ingredients:
- a bunch of fresh dandelion leaves;
- 2 cucumbers;
- 30 ml of wine vinegar;
- a tablespoon of sugar;
- ¼ teaspoon of granulated garlic;
- a pinch of salt:
- 2 tablespoons of extra virgin olive oil;
- ½ tablespoon of dry celery;
- pinch of dried basil and oregano.
Rinse dandelion leaves under running water or soak in a bowl of cold water for 60 minutes, so that extra bitterness has left. Throw the grass in a colander, dry and cut into strips. Cut the cucumber into slices.
In a separate container, mix all the dry ingredients, add olive oil, wine vinegar and mix thoroughly. In a deep bowl, shift the leaves of dandelions, cucumbers and season with a fragrant sauce. Be sure to try this version of the salad, which will not leave anyone indifferent.
Salad of dandelions in Chinese
This is another recipe for a spring salad that will make up for the shortage of vitamins after winter. All the ingredients that make up the dandelion salad are very simple and affordable.
Ingredients:
- 100 g fresh dandelion leaves;
- a bunch of parsley;
- 50 g of dandelion roots;
- 1 egg, hard-boiled;
- a tablespoon of vegetable oil (olive, mustard, linseed);
- a pinch of Provencal herbs;
- garlic;
- a tablespoon of apple cider vinegar;
- salt and pepper to taste.
In advance, boil the hard-boiled egg, peel it from the shell and cut into slices. Prepare the dandelion leaves in advance, if you do not like bitterness, dry and cut it.
The root of the healing herbs can be finely chopped or grated. In a salad bowl, combine the greens and dandelion root, chopped parsley, spices and salt, egg. Squeeze a clove of garlic through a crush, season with fragrant vegetable oil. Stir well and serve to the table. The ready dish can be decorated with yellow dandelion inflorescences.
How to make a dandelion salad in French
I like French cuisine for simple but such delicious dishes. I suggest you try this hearty salad, which is prepared in many restaurants in Paris.
Ingredients:
- 300 g of smoked bacon or ham;
- 100 g of dandelion leaves;
- 3 dried toast of wheat bread;
- 1-2 cloves of garlic;
- olive oil, salt, and pepper for refueling.
As you can see, you need a minimum of food for this dish. Salad cooked according to this recipe is more nutritious and caloric, and it will definitely conquer the heart of true gourmets.
Cut into cubes and fry them in vegetable oil with the addition of chopped garlic.
Bacon or ham must be cut into thin plates and put on a well-heated frying pan. It is not necessary to add oil during roasting since fat will be released. After frying the bacon on each side for 1-2 minutes, place it on a paper towel that absorbed excess fat. So you not only reduce the number of calories but also reduce the burden on the stomach.
In a salad bowl, transfer the chopped greens of dandelions, top with bacon, add a pinch of salt and pepper, season with a mixture of olive oil and apple cider vinegar. When serving lettuce sprinkle with crispy breadcrumbs.
Recipe for salad from dandelion leaves with nuts
The calorie content of this dish is 332 kcal, and if you follow a diet, it is worth considering. But be sure to try to make a salad on this recipe to find out how juicy greens and nuts perfectly match.
Ingredients:
- 300-400 g of dandelion greens;
- 2-3 tablespoons of pine nuts;
- 50 ml of olive oil;
- a mixture of ground peppers;
- 2 cloves garlic;
- 2 tablespoons balsamic vinegar.
Rinse the leaves of dandelions first, dry them on a towel and finely chop. Pine nuts need to be roasted a little in a dry frying pan to reveal their delicate aroma. In a bowl, combine the greens with nuts, squeeze out 2 cloves of garlic and season with a mixture of balsamic vinegar and vegetable oil. Season the dish with salt, ground pepper and serve to the table.
Salad of dandelions with basil
This fragrant dish will be an excellent addition to baked meat, boiled potatoes.
Ingredients:
- 250 g fresh dandelion leaves;
- a small head of red onion;
- 2 tomatoes;
- ½ teaspoon dried basil;
- a tablespoon of olive oil;
- large sea salt;
- ground pepper;
- ½ tablespoon balsamic vinegar.
Prepare a salad is very simple. Slice the sweet red onions into semicircles, and the tomatoes into cubes. In a salad bowl, combine the chopped greens, vegetables, season with salt and pepper. Sprinkle with basil, add olive oil and balsamic vinegar, which will add spice to the dish.
A simple dandelion salad and carrot leaves
If you want to quickly prepare a vitamin salad, and in the fridge, there are no vegetables, except carrots, feel free to try this recipe.
Ingredients:
- a bunch of fresh dandelion leaves;
- 1 medium-sized carrot;
- a tablespoon of pumpkin seeds;
- vegetable oil for refueling;
- 1 teaspoon of lemon juice;
- salt and ground pepper.
Rinse fresh greens and, if necessary, soak it in salted water, so that all plant bitterness has gone. Lay the leaves on a paper towel and let them dry, then finely chop.
Carrots peel from the upper peel and grate on a medium grater. Combine all ingredients in a salad bowl, season with a pinch of salt, sprinkle with lemon juice. Add the vegetable oil, mix everything thoroughly. Serve to the table, sprinkling with pumpkin seeds.
Possible harm and contraindications
Dandelion salad is not recommended for eating in the following diseases:
- Gastric or duodenal ulcer;
- gastritis;
- increased acidity of gastric juice;
- cholelithiasis.
Before consuming medicinal herbs, one should consult a doctor for individual intolerance.
At the end of the article, I would like to add that in order to obtain maximum health benefits, it is necessary to use only high-quality products and competently combine them. Recipes for spring salads based on dandelions are very many and you will definitely find the option to your liking. Do not be afraid to experiment with refueling and give preference to olive oil.
You also try khashlama recipe with beef and potato.