Dandelion Salad with Goat Cheese & Tomato Dressing
Cultivated dandelion greens are a bit milder than their wild cousins, but they still have some bite -- easily tamed with bacon and cheese in this salad.
Prep Time:
35 mins
Total Time:
1 hr 10 mins
Servings:
4 servings, about 2 cups each
Ingredients
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1/4 cup crumbled goat cheese
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2 tablespoons white-wine vinegar
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2 teaspoons maple syrup
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1/4 cup extra-virgin olive oil
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2 plum tomatoes, seeded and chopped
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1/2 teaspoon salt
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Freshly ground pepper, to taste
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1 tablespoon chopped fresh tarragon
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8 ounces orecchiette, or small pasta shells, preferably whole-wheat
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2 slices bacon
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1 tablespoon extra-virgin olive oil
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1 medium red onion, thinly sliced
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2 cups chopped dandelion greens, or arugula, any tough stems removed
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2 cups baby spinach
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1/4 cup grated Parmesan cheese
Directions
1.
To prepare dressing: Combine goat cheese, vinegar and maple syrup in a blender or food processor and blend until combined. Add 1/4 cup oil and tomatoes and blend until smooth. Season with salt and pepper. Stir in tarragon.
2.
To prepare salad: Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Drain, rinse with cold water and set aside.
3.
Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on a paper towel. Crumble when cool. Wipe out the pan. Add 1 tablespoon oil and onion and cook, stirring, over medium heat until soft, about 5 minutes. Let cool.
4.
When the bacon and onion are cool, toss them in a large bowl with dandelion greens (or arugula), spinach, Parmesan and 1/2 cup dressing. Drizzle more dressing over each serving, if desired. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.)
Tip:
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.
Nutrition information
Calories 382, Total Fat 16 g, Saturated Fat 4 g, Monounsaturated Fat 10 g, Cholesterol 12 mg, Sodium 378 mg, Carbohydrate 49 g, Fiber 6 g, Protein 15 g, Potassium 378 mg. Daily Values: Vitamin A 90%, Vitamin C 30%, Calcium 16%, Iron 19%. Exchanges: Starch 3,Vegetable 1,Fruit 0.5,Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
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