Warm Dandelion Greens with Roasted Garlic Dressing

http://www.eatingwell.com/recipes/warm_dandelion_greens_with_roasted_garlic_dressing.html

From EatingWell:  March/April 2008

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.

4 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 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

Preparation

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

Per serving : 262 Calories; 23 g Fat; 4 g Sat; 13 g Mono; 7 mg Cholesterol; 10 g Carbohydrates; 6 g Protein; 2 g Fiber; 158 mg Sodium; 142 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 4 1/2 fat

Tips & Notes

• 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.