Dandelion Winter Salad
Prep time:
Cook time:
Total time:
Serves: 2
- 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
- In medium pan heat olive and coconut oils over medium heat
- Add garlic and quickly sauté for 30 seconds taking care that it doesn't burn
- Add dandelion and half of microgreens quickly stirring until wilted (about a minute)
- Turn heat off and take pan off burner
- Toss in remaining half of microgreens
- Toss in cranberries and almonds
- Add salt and pepper to taste
- Serve
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/12/10/dandelion-winter-salad/
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