Dandelion and Arugula Salad
Rebecca Forstadt Olkowski
This salad is a colorful combination of greens that includes dandelion and arugula. Both are nutrition powerhouses.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Salad
- 1 cup Dandelion Leaves torn into pieces
- 1 cup wild arugula leaves torn into pieces
- 1 cup of mixed lettuce I used red radicchio and butter lettuce
- 6 grape tomatoes I found a mix of multi-colored baby heirlooms cut in half
- 8-10 Kalamata olives
- 2 Tbsp of dry toasted sunflower seeds
Dressing
- 3 parts extra virgin olive oil
- 1 part lemon juice
- 1/2 tsp stone ground Dijon mustard
- crushed garlic 1-2 cloves
- 1 Tbsp plain yogurt
- salt and pepper to taste
Salad
On a salad plate, arrange the lettuce, dandelion and arugula leaves.
Add tomatoes, olives, and sunflower seeds
Dressing
Whisk together the oil, lemon juice, mustard, garlic, yogurt, salt and pepper
Drizzle over the salad and serve