Dandelion Salad with Goat Cheese & Tomato Dressing

Dandelion Salad with Goat Cheese & Tomato Dressing

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From the EatingWell Kitchen

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • Dressing
  • ¼ cup crumbled goat cheese
  • 2 tablespoons white-wine vinegar
  • 2 teaspoons maple syrup
  • ¼ cup extra-virgin olive oil
  • 2 plum tomatoes, seeded and chopped
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 1 tablespoon chopped fresh tarragon
  • Salad
  • 8 ounces orecchiette, or small pasta shells, preferably whole-wheat
  • 2 slices bacon
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, thinly sliced
  • 2 cups chopped dandelion greens, or arugula, any tough stems removed
  • 2 cups baby spinach
  • ¼ cup grated Parmesan cheese

Preparation

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  1. To prepare dressing: Combine goat cheese, vinegar and maple syrup in a blender or food processor and blend until combined. Add ¼ 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 ½ cup dressing. Drizzle more dressing over each serving, if desired. (Cover and refrigerate the remaining ½ cup dressing for up to 3 days.)
  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 377 calories; 16.0 g fat(4.0 g sat); 6.0 g fiber; 49.0 g carbohydrates; 14.0 g protein; 53.0 mcg folate; 11 mg cholesterol; 4.0 g sugars; 4468.0 IU vitamin A; 18.0 mg vitamin C; 153.0 mg calcium; 3.0 mg iron; 360 mg sodium; 377.0 mg potassium
  • Nutrition Bonus: Vitamin A (89% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, ½ fruit, 3 fat

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