Though the blooming of the season’s first dandelions may trigger an impulse to get out the lawnmower, a delicious option is to pick them for salads. Eating spring greens, especially dandelion and spinach, is part of the natural rhythm of the seasons and in the olden days signaled the move from the heavy meat-based diet of winter into summer’s lighter fare by offering a cleansing diet. The sweet flavor of Roasted Garlic Dressing served warm over the greens tenderizes them for a melt-in-your-mouth salad.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

6 cups bite-size pieces dandelion greens or spinach (about 1 bunch), tough stems removed
Roasted Garlic Dressing (recipe follows)
1 medium shallot, finely chopped
1/4 cup pine nuts, toasted (see Tip)
2 ounces goat cheese, crumbled
Freshly ground pepper to taste

1. Place dandelion greens (or spinach) in a large salad bowl.
2. Heat Roasted Garlic Dressing in a small saucepan over medium heat until warm, 1 to 2 minutes. Add shallot and simmer until the shallot is softened, 3 to 5 minutes. Pour the warm dressing over the greens and toss until they are wilted and coated. Add pine nuts and goat cheese and toss again, slightly melting the cheese with the warm greens. Season with pepper.

NUTRITION INFORMATION: Per serving: 262 calories; 23 g fat (4 g sat, 13 g mono); 7 mg cholesterol; 10 g carbohydrate; 6 g protein; 2 g fiber; 158 mg sodium; 142 mg potassium.
Nutrition bonus: Folate & Vitamin A (50% daily value), Vitamin C (30% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 4 1/2 fat

TIP: Tip: Place pine nuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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