Spring salad tonight!

After spending a warm spring day in the garden, transplanting my swiss chard and collard green plants that did not die over the winter and fertilizing the lettuce and beet beds I scanned the edges of the garden fence and noticed how plentiful the dandelions were. Even the dandelions benefited by all that organic fertilizer in our garden. The leaves were tender but very plentiful so I picked a basket full for a salad with dinner.
I was thinking of a sweet maple blasamic dressing to balance the bitter greens.
The dandelions were not bitter at all but crisp and tart. What a treat from a weed!
Spring Dandelion Salad
Salad ingredients:
4 cups, tender dandelion greens washed & torn in half
1 large stalk celery washed and thinly sliced
two kiwis peeled and sliced then halved
1 small granny smith apple peeled and chopped
Dressing ingredients:
equal parts:
Balsamic vinegar
Maple Syrup (the real stuff)
Olive oil (extra Virgin please)
Fresh ground black pepper
Mix all salad ingredients together except the kiwi. Wisk all the dressing ingredients together except the black pepper. Place salad on 4 plates, top with kiwi slices, drizzle with dressing and add black pepper before serving.
So get out there in your lawns and dig up those tender greens while they last!