I call this my yard salad. I can make a fresh salad daily in the spring and summer by going into my yard and harvesting the wild edible flowers and plants. These can easily be found online. This is one of those salads.
1 Pound Torn Dandelion Greens (About 5 Cups)
½ Red Onion, Chopped
2 Roma Tomatoes, Chopped
½ Teaspoon Dried Basil
Sea Salt And Pepper To Taste
Step 1 In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, pepper and vinaigrette.
Variation: When I’m making what my friends call a weed salad, I also use plantain, thistles, nasturtiums, pansies or other edible plants in the yard. You can easily check them out online. A yard in spring is full of salad items. Serves 4
Note: Suggested dressing below. I also throw in thistle, nasturtiums, plantain, shredded green papaya, pansies, whatever I have available. I always fill a bowl with cold water and about ½ cup of vinegar, soak to clean dust and insects and drain on paper towel. Viola, yard mixed green salad. Namaste, The Queen Cronista
½ Cup Extra-Virgin Olive Oil
3 Tablespoons Lemon Juice
¼ Cup White Balsamic Vinegar
1 Tablespoon Freshly Grated Parmesan Cheese
1 Small Garlic Clove Minced
½ Teaspoon Lemon Zest
¼ Teaspoon Kosher Salt
⅛ Teaspoon Ground Black Pepper
Step 1 Combine all ingredients in a small blender cup or use hand blender. Blend until dressing is smooth, 30 to 45 seconds. Store in a glass jar with a tight lid and shake before each use.