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

376.5 calories; protein 13.7g 27% DV; carbohydrates 49.3g 16% DV; exchange other carbs 3.5; dietary fiber 6.3g 25% DV; sugars 4.1g; fat 15.8g 24% DV; saturated fat 3.9g 19% DV; cholesterol 10.8mg 4% DV; vitamin a iu 4468.2IU 89% DV; vitamin c 18.2mg 30% DV; folate 53.2mcg 13% DV; calcium 152.9mg 15% DV; iron 3.2mg 18% DV; magnesium 77.4mg 28% DV; potassium 376.9mg 11% DV; sodium 359.6mg 14% DV; thiamin 0.3mg 27% DV.