I eat a lot of salads. ALOT. It is the biggest part of my diet especially during the spring and summer. And for some reason it never occurred to me to share a salad recipe with you all. Again, my friend Dani inspired me, the same friend that inspired me to share my dressing. Eating salads and making dressing is so second nature to me that it doesn’t occur to me that other people would care to know how I do it. And if this post ends up being only useful to her, then my job here is done 🙂
I love dandelion greens. As a kid I hated them. My parents would pick them in the yard and put them in our salads and I always complained at the bitter taste and the fact that they were putting “weeds” in our food. But these “weeds” are so nutritious, higher in protein than spinach, rich in iron, which for me is important as I’ve been anemic a couple times in my life, and super high in calcium, which I look for in food since I eat very little dairy. Plus they are cleansing and great for your liver.
Just to show, the lifestyle we are surrounded with as children has a huge impact on how we will in turn raise our kids. Although I hated these greens as a child, I love them today, thanks to my parents. And I introduce them to my kids as well.
The combination of the bitter, with the sweet apples and cranberries and the rich avocado just gets all my tastebuds excited, add to that the crunch of pecans and I am a happy, well nourished lady for a few hours.
Taking advantage of what I find at the farmers market ensures I get a well rounded vitamin and mineral intake, and when dandelion greens are there, I make sure to grab few bunches until the season is over!!
- 1 cup chopped dandelion greens
- 1 cup arugula
- 2 mushrooms
- 1/2 avocado
- 1/2 an apple ( I used fuji because i love how crisp and sweet they are)
- 1 TBS dried cranberries
- 1 TBS crushed pecans
- drizzle with dijon balsamic dressing
- wash and cut everything
- toss in a bowl
- serve with raw crackers
- enjoy and feel happy!!