Dandy Mandy Salad
Ingredients:
- 6 cups of fresh dandelion leaves (unsprayed and picked before plant is in bud.)
- 1 11oz can of mandarin-orange sections, drained
- 1 cup of fresh mushrooms, sliced
- 1/4 cup fresh lemon balm leaves, snipped
- 3 Tbsp of sunflower oil
- 1 Tbsp of lemon juice
- 1/2 tsp of poppy seeds
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 3/4 cup of slivered almonds, toasted
Toss together lightly the dandelion greens, lemon balm, mushrooms, and oranges in a large bowl. Cover and Refrigerate.
Dressing:
In a large jar combine the other ingredients except the almonds. Place lid on jar and shake thoroughly. Refrigerate Until Ready to Serve
Just before serving pour the dressing over the dandelion mixture and toss lightly. Sprinkle with toasted almonds.
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- glass or plastic jar of any size up to one quart/liter
- plastic lid for jar or
- waxed paper and a rubber band
