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Dandelion salad. Vitamin Recipes

Cooking from dandelion. Snacks with dandelions. Compared to spinach, dandelions have 8 times more antioxidants, 2 times more calcium, 3 times more vitamin A, and 5 times more vitamin K and vitamin E, making them a wild leafy super vegetable. Beneficial features This plant is so huge that it is called Russian Ginseng. The greenery of the plant is also rich in ascorbic acid, protein, fat and carbohydrates; contains iron and phosphorus. My favorite salads from dandelion leaves, the cuisine of the peoples of the world. The roots contain a lot of inulin, iodine. Dandelions are edible from root to flower, they are widely used for food in fresh, dried and pickled form, various hot and cold dishes are prepared from it, wine is made from dandelion flowers, syrup, honey. Dandelion leaves are used in spicy salads, it is better to collect them even before flowering, they have less bitterness. The dried leaves and flowers are used to make tea, and the roots are used to make a coffee substitute. From dandelion flowers I bake pancakes and cupcakes. Fresh dandelion roots peeled like new potatoes and fried in olive oil or butter. Add garlic if desired. Dried and crushed dandelion flowers can replace saffron, this powder is added to various dishes, and to pastries.

I collect dandelion roots before flowering or in late autumn, wash them well and cook them. different dishes, I bake pancakes, I make salads, I cut them into circles and dry them, then I add them to soups. This is a very useful plant. I cook dandelion buds like capers, but they can not only be pickled, but also salted in small sterile jars, shifting a layer of buds, then salt and a layer of lemon circles. I keep this exotic pickle in the refrigerator.

To reduce bitterness dandelion leaves they are pre-washed and left in salt water for 1-2 hours. You can make a salad of fresh dandelion leaves, which must be finely chopped, salt and add sugar to taste, season with lemon juice (or apple cider vinegar) and vegetable oil, or you can simply season with sour cream. This is a very healthy salad.

Finely chopped dandelions are good to add to mussels, or, other seafood, onion, spices are also put there and lightly fried in vegetable oil. I added chopped dandelion leaves to a bean dish with vegetables: Bell pepper, carrots, onions, herbs, vegetable oil and mushrooms. It always turns out very tasty and beautiful.

grated dandelion root, mixed with carrots and spicy herbs seasoned olive oil, lime juice and spices. It turns out great vitamin salad. dandelion stems are good addition to vegetable dishes, I boil them in salted water with spices, like pasta.

Deep-fried Dandelion Roots

Deep-fried dandelion roots are very useful and tasty, for this you need dandelion roots 2-3 cm long. Boil for several minutes in salted water, let the water drain, dip the pieces of dandelion roots in a beaten egg, then roll in breadcrumbs mixed with spices and fry in vegetable oil.

Dandelion flower pancakes

How delicious are these petal pancakes dandelion flowers fried in vegetable oil. Click on photo for detailed recipe step by step photos.

Dishes from wild herbs . from dandelion you can make fragrant jelly. To do this, take a handful of blooming dandelion flower baskets, you need to collect at 11-12 o’clock, when they have the most nectar, you can add a few cherry leaves and lemon or orange with zest, chopped or grated or any berries. Pour everything with two glasses of water, boil for 10 minutes and leave to infuse for a day.
Strain the resulting infusion, warm it up and add sugar to taste and agar-agar powder at the rate of 1 teaspoon per glass of liquid, bring to a boil and simmer for 1 minute over low heat. Remove the spoon and leave to cool, you can pour the jelly into small molds. Freezes jelly prepared not with gelatin, but with agar-agar very fast and room temperature. I make jelly in a handy little 0.5 liter saucepan.

I vary with various additives from spices and berries and get a great variety various options preparation of such dandelion jelly.

Tender young dandelion greens are best suited for pickling.
We will need:
Young fresh leaves dandelions, washed and pre-soaked in clean, cool salt water for several hours or even overnight;
For the marinade: water - 0.5 l;
Apple vinegar- 3 tbsp. l.;
sugar - 4 tbsp. l.;
salt - 1 tsp;
oregano or thyme - 0.5 tsp; lemongrass; bay leaf - 2 pcs.; coriander - 0.5 tsp; piece of ginger root ground pepper allspice and chili pepper to taste; star anise, star anise - 1/4 pc.; cloves - 2-3 pcs.

Wash young dandelion leaves thoroughly. cold water, soak in salty cold water for several hours. Boil the marinade, for this, boil water in a saucepan, put salt, sugar, oregano, lemongrass, bay leaf into it; a piece of ginger root; coriander, pepper, star anise and cloves. Boil the marinade for a couple of minutes and add vinegar.

Dip dandelion leaves into the prepared marinade, leave on fire for 1-2 minutes. Then remove from heat and let the leaves cool in this marinade to room temperature.
Place the finished dandelion greens in a glass jar and pour over the marinade. Close the lid and store in the refrigerator.

This spicy dandelion green is served with rice, pasta, main courses. This is a very tasty vitamin supplement.

I also cook whole flower leaves in such a boiling marinade. dandelion stems for 5-7 minutes, then drain them like pasta in a colander. I eat dandelion stalks, like pasta, with a little oil, or as a vegetable vitamin supplement to rice, potatoes and second courses. Suitable for cooking in this marinade and the greens of other wild plants, such as white jasmine.

And I also really like a salad of young dandelion leaves with peanuts.

Longevity Elixir

For him, we collect only dandelion flowers, tear them off and immediately put them in a jar. Therefore, dandelion pollen contains a huge amount of vitamins. Such as C, E, A, B vitamins and many others useful material. We lay the flowers in layers of 3-4 cm and pour a layer of sugar in 1 cm. So we fill the jar up to half and tamp it down. And so we continue until we fill the jar to the brim. We close it with a lid. Add a teaspoon to tea or water. We just breed and drink to health. This recipe has a multivitamin tonic effect, anti-inflammatory, choleretic, wound healing, immunoregulatory, diuretic effects. It is very good to use it for various hepatic, intestinal and renal colic.

For the Dandelion Layer Cake, fully opened bright yellow flowers of freshly cut dandelions are used. A layer of dandelions is sprinkled with a layer granulated sugar, then this action is repeated again. Then sprinkle the dish with cinnamon and place under the press for a day

Recipe from dandelion rosettes.

Two handfuls of fresh herbs - dandelion leaves, nettle, watercress, sorrel, borage, parsley, green onion, dill, lovage - chop and, adding two chopped boiled eggs and an onion, mix. Pour sauce from one glass of kefir, where salt, juice and peel of half a lemon or a little apple cider vinegar are added.
Serve with boiled potatoes in uniform, boiled fish.

Bean puree with dandelions

Bean puree with dandelions, the dish is eaten with constipation.

Ingredients (for 2 servings): 350 g dandelions, 300 g frozen beans (can be pickled)
1 st. l. olive oil, 30 ml dry white wine, white pepper, a pinch of sugar, 30 g of cream
0.5 st. l. butter, nutmeg.

Cooking method:
Rinse the dandelions, remove the stems, cut into pieces 5 cm long. Cook dandelions for 2 minutes in large numbers plenty of salted boiling water. Then rinse with cold water and let drain. Beans pour 100-150 ml of water, salt, cover and leave to cook for 15 minutes over medium heat (the beans should become soft). Heat olive oil in a saucepan. Roast dandelions on it for a while, then pour wine, salt and add pepper and sugar to taste. Cover with a lid and put in a warm place.
Mash the beans in a saucepan until pureed, combine with cream and butter. Salt and pepper the puree, season with nutmeg and serve with dandelions.

Dandelion leaf casserole.

Finely chop the dandelion leaves, salt to taste, mix with boiled vermicelli or rice and pour over the egg-milk mixture. Bake in the oven or in a deep closed frying pan on the stove.

Salted dandelion greens.

Mix the washed and finely chopped dandelion greens with salt (150 g per 1 kg of greens), put in glass jars, tamp until juice is released, close nylon lids and store in a cool place.

Roasted dandelion rosettes.

Dandelion rosettes boiled in a 5% saline solution, sprinkle with crushed breadcrumbs, fry, serve hot with an egg.

Dandelion rosettes are harvested in early spring, when the leaves are just beginning to grow and rise 3-5 cm from the ground. The dandelion root is cut with a knife below the beginning of the petioles 1-2 cm from the top. The resulting sockets are thoroughly washed and soaked in salted water for 1 hour. The water is drained, the sockets are again filled with a 10% salt solution for winter storage and occasional use. The leaves are also cut off from the roots so that petioles no longer than 2 cm remain at the root.

Dandelion with mushrooms

dandelion leaves soak in salted water and squeeze. Put in a shallow saucepan, adding 1 tablespoon of butter, simmer pre-peeled and sliced \u200b\u200bmushrooms separately with butter. Mix dandelion with mushrooms, add grated cheese and 1 tablespoon of butter, place in a mold and put in the oven, sprinkle with grated cheese, and put a little butter on top. Hold for a few minutes until browned.
Food consumption: dandelion leaves - 0.5 kg, mushrooms 150 g, butter- 3 tbsp. spoons, grated cheese - 2 tbsp. spoons, salt to taste.

Spicy pickled dandelion leaves

We will need:
1 tablespoon finely chopped garlic, 1 tablespoon fresh finely chopped ginger, 1 tablespoon finely chopped green onion, 2 teaspoons finely chopped dry red pepper, 2 teaspoons sugar. Rinse dandelion leaves, pour cold water over and leave to stand in a cool place overnight. Rinse the leaves in the morning and squeeze. Fold spices in 0.5 liters of boiling water and add dandelion leaves. Place the dandelions under oppression so that all the leaves are covered with the marinade. Cover and refrigerate for at least 2 days. Before use, drain the marinade, squeeze and cut the dandelion leaves, put them in a container with a tight lid.

Boiled silver carp with dandelion

Boiled silver carp with dandelion puree.

Boil portioned pieces of fish with the addition of vegetables and spices. Put parsley branches on the fish, dandelion puree on the side, pour over the Polish sauce.
Consumption of products: fish - 150 g, carrots and parsley - to taste, dandelion puree - 100 g, sauce, peppercorns, bay leaf, salt to taste.
Polish sauce is made like this: add finely chopped boiled eggs, salt, finely chopped parsley to melted butter, mix everything.
Consumption of products: butter-70 g, 1 egg, parsley, salt to taste.

Dandelion Grandmother

Soak dandelion leaves for half an hour in cold salted water, strain and grind in a meat grinder, add bread soaked in milk, squeezed and pounded together with raw yolks and sugar, salt, warmed butter, mix well.
Mix the prepared mass with whipped proteins, put in a stewpan greased and sprinkled with breadcrumbs and bake in the oven for an hour.
When serving, cut the grandmother into portions and pour over the warmed butter.
Consumption of products: dandelion leaves - 500 g, wheat bread - 250 g, milk - 1 glass, eggs - 2 pcs., Butter - 2 tablespoons, ground crackers - 1 tablespoon, sugar - 2 teaspoons, butter for irrigation when serving - 1 tablespoon.

Soup with dandelion flowers

Vegetable dietary, low-calorie soup with dandelion flowers.

Ingredients:
- dandelion flowers (yellow) - 10 pcs.
- carrots - 1 pc.

Dishes from fresh vegetables very helpful. Not less good in salads prepared from young dandelions and their roots with the addition of wild herbs. This is a storehouse of vitamins for humans.

Dandelion salad with plantain and burdock

It's appetizing fresh salad, to which is added plantain, burdock, couch grass and nettle. The calorie content of a dish of dandelion roots is 222 kcal.

Ingredients:

spices to taste;
100 g of dandelion with a root;
nettle with upper stems and leaves - 100 g;
burdock with root and leaves - 100 g;
50 g of wheatgrass with root, dill, parsley;
plantain leaves - 100 g;
green onion - 50 g;
500 ml. water;
80 ml. grows oil.

Cooking:

Rinse all herbs in water, especially the roots.
For two hours, put all herbs and plants in salted water so that the salad does not taste bitter.
Boil half of the portions of nettle, dandelion, burdock, couch grass and plantain in water for 10 minutes and leave to brew for two hours.
Scald the remaining half of these plants with boiling water and chop finely, set aside the roots.
Cool the infused herbs and cut them too, set aside the roots.
Finely chop the dill with parsley and onion, add to the salad.
Mix everything, add spices and oil.
Boil the roots, cut finely. You can add them to a salad or to vegetable or meat dishes.

Cooking takes 4 hours 30 minutes. Makes six servings.

A useful decoction that remains from plants and their roots can be drunk daily in 30 ml. 15 minutes before meals. Keep the decoction in a cool place.

Dandelion salad with egg

If you want to cook hearty salad from young dandelions with nettles, add boiled eggs. The dish is prepared in 20 minutes.

Required Ingredients:

two eggs;
cucumber;
spices to taste;
oil grows.;
200 g of dandelion and nettle leaves;
bunch of parsley.

Cooking steps:

Boil the eggs, rinse all the greens and cut off the roots.
Dice the eggs with cucumbers, chop all the greens.
Combine the ingredients and season with oil and spices.

Ingredients:

two cucumbers;
100 g of dandelion leaves and goutweed.

Cooking:

Soak dandelion leaves and goutweed for half an hour in salted water.
Wash the leaves and cut.
Cut the cucumbers into circles, combine all the ingredients and add some spices and vegetable oil.

Only 132 kcal. Dandelion and goutweed salad takes 35 minutes to prepare.

Required Ingredients:

50 g dandelion root
dandelion leaves - 100 g;
parsley - 25 g;
egg;
spices to taste;
two cloves of garlic;
one st. l. vegetable oils;
lemon juice - 1 tsp

Cooking step by step:

Cut into circles boiled egg chop the parsley.
Rinse the roots and leaves of dandelions and soak in salted water for half an hour.
Grind the roots on a grater, cut the leaves, crush the garlic.
Mix the ingredients, add oil, lemon juice and spices.

Makes 2 servings of dandelion root salad. There are 624 calories in a dish.

The usefulness of a plant known to everyone, with the unpretentious name of a dandelion, is greatly underestimated. Not every person will name at least one of its medical properties.

However, dandelion is recommended as a medicinal plant with a lot of vitamin supplements, and also as a faithful assistant in the fight against daily work stress. You can take such a "medicine" with pleasure and the whole family.

healthy and delicious food- this is the goal of all housewives, but can a dandelion compete with the regulars of the home menu? Several simple recipes, will bring not only a gastronomic variety, but also make up for the lack of vitamins.

Chinese version of the dish

Chinese cuisine has made good use of all kinds of vegetation for centuries. It is not surprising that dandelion dishes are also known there and actively used as a healthy vegetable snack.

In order to prepare Chinese dandelion salad, you will need:

handful of dandelion leaves
peanuts a handful of roasted shelled nuts
carrots, 1/2 pc.
fresh ginger, to taste
sesame, 1 teaspoon
ground coriander and chili pepper
sugar to taste
garlic, 1 clove

To dress the dandelion salad:

oyster sauce 1 tbsp. a spoon
lemon juice or natural apple cider vinegar 2 tbsp. spoons
soy sauce 2 tbsp. spoons.

Rinse well and rid the leaves of moisture.

Wash the carrots too and pass through a fine grater.

Mix finely chopped leaves of the plant, chopped garlic and carrots, add finely grated ginger and spices.

For dressing, mix all the ingredients and dress the salad, let the salad soak and absorb the juice.

Despite the apparent simplicity of the recipe, Chinese salad is popular not only in home cooking, but also in restaurant cuisine.

Classic recipe

The classic salad with dandelion leaves is the simplest and most accessible to any housewife. The availability of all the ingredients, of course, made the recipe popular.

Dandelion Ingredients:

Cucumber;
Dandelion leaves - one medium bunch;
Sunflower seeds - 1 tbsp. l. (can be replaced with almonds);
Crackers (preferably rye).

Salad dressing ingredients:

We turn to the preparation of the Dandelion salad recipe with visual photos.

Rinse salad greens in running water and pat dry.

Cut the cucumber into small slices without removing the peel (as a source of additional vitamins).

Stir the contents and add dressing sauce.

Garnish the resulting dish with plenty of seeds, crackers (nuts to taste are also suitable).

Despite the apparent simplicity, this salad is nutritious, healthy and always pleases the eye with its "spring mood".

You can complicate your task by preparing a salad according to the video recipe below, but then its taste will be even richer:

Spring salad "Sunny dandelion"

For adults and children to recover from winter beriberi folk recipes offer a variety of dandelion infusions. Their only drawback is that the bitter mixture is not to the taste of either the child or his parents.

A good and bright equivalent will be "folk" cooking with its abundance of delicious and beautiful dishes.

So, for a light and tasty salad "Sunny Dandelion" you need:

Dandelion leaves - a bunch of 100-150 gr.;
Dandelion flowers - a few pieces;
Cucumbers - 3 pcs.;
Mayonnaise - 1 tbsp. l.;
Green onions - a bunch;
boiled egg;
Pepper and salt.

You can start cooking with a family gathering healthy ingredients somewhere outside the gassed city. Children can feel like real food earners as they pick colorful flowers for the salad.

It should be noted that it is better to choose leaves for this dandelion salad recipe young and small in size.

Clean leaves are washed and cut as small as possible, and cucumbers with onions are also finely cut. Add mayonnaise, egg, salt and pepper to the mixture.

Thanks to bright colors and a grated egg, you can create a real homemade masterpiece.

And in this video we will show you a very simple salad that you can do in the spring at least every day, replenishing your body with valuable vitamins:

Recipe for vegetable salad with dandelion leaves

The obnoxious weed that the dandelion is thought to be could be king holiday table and surprise even the most sophisticated gourmet in a considerable way.

Meanwhile, there is nothing complicated in preparing a dandelion salad, and there is no need to spend money on its purchase. In addition to this, when serving our salad, we recommend to “dazzle” guests with the fact that dandelion is one of the components of the “elixir of eternal life”.

To prepare a vegetable "sunny" salad, you will need:

Dandelion leaves - a small bunch;
A few slices of lemon - 1-2 slices;
A small clove of garlic;
Grated carrots - 1 tbsp;
Lemon juice - 1 tbsp. l.;
Sorrel - a few leaves;
crushed nuts;
Vegetable oil or low-fat mayonnaise.

Let's start cooking vegetable salad by soaking the leaves of the plant. Then we dry the greens and cut them into small pieces.

Next, we take a small clove of garlic and crush it together with salt, add chopped lemon slices (save the skin for the piquancy of taste and smell). Combine all the components in a deep salad bowl, adding carrots and sorrel there.

Vitamin lovers can decorate the dish with a portion of nuts. The filling consists of lemon juice and vegetable oil, to taste can be replaced with low-fat mayonnaise.

The bright yellow doctor, which many gardeners sin against, actually has magical healing powers. By the way, in France, dandelion cultivation takes place on plantations.

They are lovingly added to wine, marinades, jams and even coffee. This happens because of the love of the French not only for healthy, but also for delicious food.

Did you know that dandelion is an invaluable storehouse of various trace elements and vitamins? This plant contains manganese, magnesium, iron, copper, potassium, calcium.

From ancient times to this day, a delicate yellow flower has been called the elixir of life. And for good reason: after all, it has a diaphoretic, tonic, choleretic, analgesic, anti-inflammatory effect, and is also a natural natural "brush", as it is able to remove toxins from the human body. Dandelion contains antioxidants and, eaten, can prevent diabetes and speed up the recovery processes of the body after a stroke.

Freshly prepared dandelion salad will raise vitality and mood, strengthen the immune system and act as an excellent stimulant for the cardiovascular system.

Dandelion is also able to prevent cirrhosis of the liver and obesity, improve digestion, and compensate for vitamin deficiencies. And in ancient times, scurvy and swelling were treated with this wonderful flower.

In addition to all of the above, dandelion dishes are also delicious, so do not pass by when you see these delicate yellow flowers: what if you need them too?

Dandelion salad. Recipe with walnuts.

Take 100 grams of dandelion leaves, 200 grams of young nettle, two cloves of garlic, green onions, four walnuts, two tablespoons of vegetable oil and cranberry juice for dressing, one tablespoon of cabbage brine (sauerkraut).

Chop young nettles and dandelion leaves. Mix well in a deep bowl. Add chopped green onion and garlic to this. For dressing, mix cabbage brine, vegetable oil and cranberry juice. Now pour this sauce over your salad, decorating it with walnuts on top.

Salad "Dandelion"

Prepare dandelion leaves and flowers, radish, parsley, dill, onion, sour cream, cashew nuts, garlic.

Rinse the dandelion leaves and soak them in salted water for about an hour to remove the bitterness. Then chop the radish, parsley, dill, onion. Separate the yellow petals from the flowers, cut the dandelion leaves and add them to the rest of the ingredients. Next, mix sour cream with garlic and season the salad with this sauce. Now sprinkle cashew nuts on top. All. The dish is ready.

Dandelion salad with quinoa

Take a young quinoa, dandelion leaves, any greens, green onions, young garlic, tomatoes, cucumbers, onions.

For dressing: mustard or sunflower oil,

Soak dandelion leaves in salt water for an hour. Then put the leaves in a colander and let them drain. Then cut.

Separate and discard the stems of the washed quinoa - they are rough for a salad, and chop the leaves.

Next, add any finely chopped greens (to your taste), as well as garlic and green onions, to the quinoa and dandelion leaves. Then add some onion.
For juiciness, chop a few cucumbers (if the peel is bitter, remove it) and one or two tomatoes.

Salt to taste, pepper. Season generously with mustard. Then add one and a half tablespoons balsamic vinegar. Mix everything well. Now, before serving the dish, cool it a little in the refrigerator.

from dandelions

You will need: 40 grams of tomatoes, 40 grams of cucumbers, 20 grams of 30 grams of pitted olives, 15 grams of 3 grams of Balsamic sauce, a little fresh herbs, 10 grams of olive oil. Still - 300 grams of young 125 grams of fat, two slices of stale loaf, two onions, two cloves of garlic, three tablespoons of table vinegar infused with herbs, a pinch of sugar, a spoonful of tea mustard, four tablespoons of vegetable oil, a little salt and ground pepper.

Clean the dandelion leaves, pierce and pat dry. Cut the fat into thin strips and melt it over low heat. Put the resulting cracklings on a plate and cool.

Cut the loaf into small cubes, then fry it in melted fat (from lard) until crispy. Finely chop the garlic and onions and combine with the fried loaf.

Then mix vinegar with sugar, pepper, salt and mustard. Then add the oil drop by drop and beat thoroughly to get a homogeneous mass.

Divide the dandelion leaves on a plate and pour over the sauce. Heat the cracklings again and put on top with the cubes of the loaf and the onion-garlic mass. That's it. French dandelion salad is ready!

If any components of salads are contraindicated for you or you have a period of exacerbation of an organ disease gastrointestinal tract, then, unfortunately, you should refrain from eating such dishes.

When warm days come and the first grass begins to stretch, immediately there is a desire to try, finally, fresh, non-imported greens.

Dandelion salad is great for crunching delicious leaves for your pleasure, and for nourishing the body with vitamins.

We especially need an unusually useful herb in the spring, during seasonal beriberi, and besides, such an appetizer can be very diverse.

Today we will learn some simple recipes very delicious salad from dandelions, because you can really cook it in different ways, and they will help not to get confused detailed recipes cooking.

Dandelion preparation for salad preparation

Whatever recipe we use, we first need to prepare a dandelion for a salad so that it does not taste bitter. This can be done in two ways.

We soak the collected and washed leaves in cold water salted to taste for 1.5 - 2 hours, after which we drain and get an excellent raw material for salad.
We close the dandelion in the garden with a bucket or basin to block the access of sunlight. After a week, the plants will brighten, and the collected ones will not be bitter. This is a longer and more laborious method, but the leaves obtained in this way are noticeably different. palatability for the better even from soaked dandelions.

Now that everything is clear with the preparation of raw materials, we will make a sample snack with a minimum of ingredients to determine which components we still want to add. Especially if we cook healthy treat first.

Low calorie dandelion leaf salad

It is difficult to overestimate the benefits of this dish, so I boldly offer it to both adults and children.

Soak 150 g of washed dandelion leaves in salt water, drain after an hour and chop finely.
Add to them 100 g of watercress and a few leaves of chicory. Season with olive oil, sprinkle with lemon juice, add salt, mix and serve.

Dijon mustard dressing is also very tasty.

We mix 2 tsp. with 1 tbsp. olive oil.
Add 1 tbsp. yogurt without additives (kefir can be too acidic).
And we pour nutmeg With allspice, shake and dress the salad.

Dandelion salad with Solnechny cheese

For lovers of cheese taste, I offer a spring fairy tale of dandelion, eggs and cheese…. Gentle and unusual taste will enchant even lovers of hearty salads.

How to make dandelion salad

Boil 2 hard-boiled eggs, cool, peel and cut them into small cubes or chop them with a fork.
Soak 200 g of fresh dandelion leaves in salted water, then drain in a colander and on a paper towel and chop.
Three on a coarse grater 100 g of hard cheese.
We combine everything, add a little salt and season to taste - butter, sour cream or mayonnaise.

In any case (even with sour cream, even with mayonnaise), the salad will turn out crispy and appetizing!

200 g of soaked leaves are chopped, we also cut 150 g of Iceberg lettuce leaves.

Cut into halves 200 g cherry tomatoes, add 100 g of white or red canned beans, we connect everything.

Dandelion salad dressing

We mix 1 tsp. lemon juice or the same amount of vinegar with 2 tbsp. olive oil;
Add red pepper to taste;
And - most importantly - 1 tbsp. soy sauce.

Shake the dressing and pour it over the vegetables. Mix everything, cool and serve!

I hope that any housewife will master such easy dandelion salad recipes, and on the eve of the coming summer, it will become a real find for those who want to lose weight.