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Dandelion Salad with Goat Cheese & Tomato Dressing

Dandelion Salad with Goat Cheese & Tomato Dressing
This Recipe Is:

WebMD Recipe from

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.

Prep: 35 minutes | Total Time: 1 hour 10 minutes
  • 1/4 cup
    crumbled goat cheese
  • 2 tablespoons
    white-wine vinegar
  • 2 teaspoons
    maple syrup
  • 1/4 cup
    extra-virgin olive oil
  • plum tomatoes, seeded and chopped
  • 1/2 teaspoon
    Freshly ground pepper, to taste
  • 1 tablespoon
    chopped fresh tarragon
  • 8 ounces
    orecchiette, or small pasta shells, preferably whole-wheat
  • 2 slices
  • 1 tablespoon
    extra-virgin olive oil
  • medium red onion, thinly sliced
  • 2 cups
    chopped dandelion greens, or arugula, any tough stems removed
  • 2 cups
    baby spinach
  • 1/4 cup
    grated Parmesan cheese
  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.)


Nutritional Information

Makes: 4 servings, about 2 cups each
  • Calories382
  • Fat16 g
    • Saturated fat4 g
  • Cholesterol12 mg
  • Carbohydrates49 g
    • Dietary fiber6 g
  • Protein15 g
  • Sodium378 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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