Wilted Dandelion Salad With Feta Cheese Recipes

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WILTED DANDELION SALAD WITH FETA CHEESE



Wilted Dandelion Salad With Feta Cheese image

A very inexpensive salad. Dandelion leaves, flowers, and roots are all edible if you have an organic yard or store buy! Dandelion is a bitter green. The cheese helps smooth out the bitterness, the honey gives it sweetness and receives saltiness from the bacon, cheese and olives giving this salad an all round full flavor for your taste buds.hese greens are nutritious--high in vitamin A, vitamin C and iron. Also low in calories, fat and cholesterol. As with any green, the younger the plant, the more tender it is. For the safest crop, be sure to pick greens well away from major roads or other chemically treated areas, and wash the greens well before you use them. And they are free! Amount: 3 1/2 ounces. Calories: 33. Fat: 0.6 grams. Protein: 2 grams. Vit. A: 12,168 (IU). Vit. C: 18 milligrams. Iron: 1.8 milligrams

Provided by Rita1652

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb bacon
1/4 cup balsamic vinegar
1 1/2 tablespoons honey dijon mustard
2 tablespoons honey
1/4 tablespoon extra virgin olive oil
salt and pepper
4 ounces feta cheese, crumbled
1 small red onion, thinly sliced
1/2 cup sliced black olives
8 cups young dandelion greens, rinsed and dried
garnish dandelion flowers

Steps:

  • Fry bacon in skillet until crisp, drain on paper towels, crumble.
  • Pour off bacon fat leaving behind 1/3 cup in the skillet.
  • Put vinegar, mustard and honey in the skillet mixing with a whisk.
  • Add the olive oil.
  • Add salt and pepper, keep this dressing warm.
  • Toss the greens with bacon, olives, onions and cheese in a bowl.
  • Pour the warm dressing over greens and serve.
  • Garnish with flowers.
  • Yield: 4-6 servings.

Nutrition Facts : Calories 468.4, Fat 35.4, SaturatedFat 13.6, Cholesterol 65.3, Sodium 1020.1, Carbohydrate 25.8, Fiber 4.7, Sugar 13.8, Protein 14.3

WILTED SPINACH SALAD WITH WARM FETA DRESSING



Wilted Spinach Salad with Warm Feta Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Onion     Appetizer     Christmas     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Feta     Spinach     Fall     Winter     Healthy     Christmas Eve     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 9-ounce bag fresh spinach leaves
5 tablespoons olive oil, divided
1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
1 7-ounce package feta cheese, coarsely crumbled
2 tablespoons Sherry wine vinegar

Steps:

  • Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

DANDELION GREEN SALAD



Dandelion Green Salad image

This is from Tyler Florence from a Swedish show he did. This is for the World Tour Contest! Simple to make! I can find dandelion greens in my grocery store.

Provided by Jessica K

Categories     Greens

Time 10m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 6

1 bunch dandelion greens, washed, drained and trimmed
3 green onions, chopped (white and green parts)
fresh dill (or 2 teaspoons dried)
1/4 cup extra virgin olive oil
1/2 lemon, juice of
salt & fresh ground pepper, to taste

Steps:

  • Place all the ingredients, up to olive oil, in a large bowl and toss together.
  • In another little bowl stir together oil, lemon juice and salt and pepper. Pour over salad. Enjoy!

Nutrition Facts : Calories 124.3, Fat 13.5, SaturatedFat 1.9, Sodium 2.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 0.2

CLASSIC WILTED LETTUCE SALAD



Classic Wilted Lettuce Salad image

When we were kids, my sister and I would prepare the freshly picked lettuce for this wilted lettuce salad recipe, rinsing it several times and carefully drying it. As we did so, we quibbled about the portions we'd each have. Somehow, it seems she always managed to get more! We still can't get enough of this salad. -Doris Natvig, Jesup, Iowa

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

4 bacon strips, cut up
1/4 cup white vinegar
2 tablespoons water
2 green onions with tops, sliced
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 to 10 cups torn leaf lettuce
1 hard-boiled large egg, chopped

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.

Nutrition Facts : Calories 118 calories, Fat 10g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 227mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

WILTED SPINACH AND FETA SALAD WITH OPTIONAL BACON



Wilted Spinach and Feta Salad with Optional Bacon image

This mouth-watering vegetarian wilted spinach salad boasts baby spinach tossed with sauteed red onions, melty feta, olive oil, vinegar, and hard-boiled eggs. Meat-eaters can top theirs with bacon.

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 9

6 cups fresh baby spinach leaves (washed and dried)
5 tablespoons olive oil (divided)
1 medium red onion (cut into 1/4-inch thick wedges with some core attached)
2 hard-boiled eggs (diced)
3/4 cup crumbled feta cheese
2 tablespoons apple cider vinegar
Kosher or other coarse salt and freshly ground black pepper
Optional bacon - per serving
1 slice bacon (cooked, drained, cooled, and chopped)

Steps:

  • Add spinach to a large bowl.
  • Heat two tablespoons olive oil in a large skillet over medium heat-high. Add onions and saute, stirring occasionally, until softened and some bits are brown, about 7 minutes.
  • Remove skillet from heat. Pour onions over spinach. Top with egg.
  • Add remaining 3 tablespoons olive oil to skillet and stir in the feta cheese. Stir in unheated skillet until the cheese begins to melt, about 1 minute. Stir in the apple cider vinegar and season to taste with salt and pepper.
  • Pour the cheese mixture over the salad. Toss thoroughly to coat and wilt the spinach slightly.
  • Divide between four plates. Top individual servings with chopped bacon if desired.

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