Dandelion Winter Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Use any kind of microgreens that you prefer. I have used two in this recipe: purple daikon radish and sunflower.
Ingredients
  • 1 teaspoon olive oil
  • 1 teaspoon coconut oil
  • 2 garlic cloves peeled and minced
  • 1 bunch dandelion washed and chopped into medium size pieces discarding the bottom of stalk about 4 inches
  • 3 ounces microgreens divided
  • 2 tablespoons sweetened dried cranberries (I used apple juice sweetened) or raisins
  • 2 tablespoons sliced blanched almonds (or any nut you prefer or have on hand)
  • Sea salt
  • Cracked pepper
Instructions
  1. In medium pan heat olive and coconut oils over medium heat
  2. Add garlic and quickly sauté for 30 seconds taking care that it doesn't burn
  3. Add dandelion and half of microgreens quickly stirring until wilted (about a minute)
  4. Turn heat off and take pan off burner
  5. Toss in remaining half of microgreens
  6. Toss in cranberries and almonds
  7. Add salt and pepper to taste
  8. Serve
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/12/10/dandelion-winter-salad/