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.

Ellen Ecker Ogden




Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.)


Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.

Nutrition Facts

377 calories; 15.8 g total fat; 3.9 g saturated fat; 11 mg cholesterol; 360 mg sodium. 377 mg potassium; 49.3 g carbohydrates; 6.3 g fiber; 4 g sugar; 13.7 g protein; 4468 IU vitamin a iu; 18 mg vitamin c; 53 mcg folate; 153 mg calcium; 3 mg iron; 77 mg magnesium;