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20 minute dinner recipes

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Dandelion Salad with Goat Cheese & Tomato Dressing


From EatingWell:  March/April 2009

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.

4 servings, about 2 cups each | Active Time: 35 minutes | Total Time: 1 hour 10 minutes





  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.)


Per serving : 382 Calories; 16 g Fat; 4 g Sat; 10 g Mono; 12 mg Cholesterol; 49 g Carbohydrates; 15 g Protein; 6 g Fiber; 378 mg Sodium; 378 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1/2 fruit, 3 fat

Tips & Notes