Instructions:
In a large bowl, combine the dandelion greens, baby spinach, radishes, apple slices, and toasted nuts.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Sprinkle crumbled goat cheese or feta on top just before serving.
Serving and Storage Tips:
Serve immediately as a refreshing side dish or light lunch.
To store, keep the dressing separate and refrigerate the salad greens in an airtight container lined with paper towels to absorb moisture. Use within 2 days for best freshness.
Add the nuts and cheese just before serving to keep them crunchy.
Variations:
Swap walnuts for toasted almonds or sunflower seeds for a different crunch.
Replace apple with pear or orange segments for seasonal flair.
Add cooked quinoa or chickpeas to turn it into a hearty meal.
For a vegan version, omit the cheese or use a plant-based alternative.
FAQs:
Q: Can I use other wild greens instead of dandelion?
A: Yes! You can substitute with chicory, mustard greens, or arugula for a similar slightly bitter bite.
Q: Is dandelion safe to eat raw?
A: Absolutely! Young dandelion leaves are tender and delicious raw. Older leaves can be tougher and more bitter, best cooked.
Q: Where can I find dandelion greens if I don’t have them in my garden?
A: Many farmers markets or health food stores carry fresh dandelion greens, especially in spring.
Q: Can this salad be made ahead?
A: It’s best fresh, but you can prepare the ingredients and dressing separately, then combine right before serving.
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