4 Serves
85 Mins
Thoroughly wash the dandelion greens in a large bowl of cold water to remove all soil and debris, then drain using a colander.
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Vitamin K
1872 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
73 µg / 400 µgCalcium
476 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
175 mg / 1,250 mgPotassium
1102 mg / 4,700 mgSodium
544 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Using a chef's knife and cutting board, chop the dandelion greens, tomatoes, and onions into bite-sized pieces.
In a small mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the prepared vegetables in a large salad bowl, drizzle with the dressing, and toss gently until evenly coated.
59
g7
g30
g
