Try this Dandelion Salad with Anchovy Dressing recipe, or contribute your own.
Suggest a better descriptionWash dandelion leaves thoroughly and remove any bits of dirt, root or damaged leaves. Dry. Trim large leaves into 2" long slivers; leave smaller ones whole. Mash anchovy filets with garlic; blend in olive oil and basalmic vinegar. Toss leaves with dressing, then divide among 4 plates. Top with black pepper and serve at room temperature with thick slices of chewy bread. Note: Be sure plants gathered from the wild havent been sprayed or treated with chemicals. If you arent sure, dont use them. Per serving: Calories: 165, Protein: 5g, Carbohydrates: 13g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 221mg, Fiber: 2g. Source: San Francisco Chronicle Typed by Katherine Smith
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 109 | ||
Calories from Fat: 52 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 29.8mg | 9 % | |
Sodium 54.9mg | 2 % | |
Potassium 213mg | 6 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.7g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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