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How To make Dandelion Salad with Mustard Greens Vinaigrette
DANDELION SALAD:
2 ea Red serrano or anaheim
chiles 1/3 lb Sunflower sprouts
20 ea Ears baby corn
12 ea Radishes
2 lb Dandelion greens, washed &
:
stemmed MUSTARD GREENS VINAIGRETTE:
1 ea Bunch nustard greens, washed
-- & stemmed 1 c Sunflower oil
2 tb Herb-flavored vinegar
1/2 ts Salt
1/4 ts Black pepper
Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces. Remove the husks and silk from the corn. Bring a small pot of water to boil and cook the corn in it 1 minute. Drain, rinse in cold water, and cool. (If using canned corn, simply drain and rinse) Wash and slice radishes. To make vinaigrette, place mustard greens in a blender and add the remaining ingredients. Blend until smooth. Toss with salad greens and serve.
How To make Dandelion Salad with Mustard Greens Vinaigrette's Videos
Dandelion Greens 8 Ways
Early spring is the best time to harvest delicious and nutritious dandelion greens. When harvested young they are delicious raw, and we'll also show you several ways to prepare and preserve this wild superfood for year-round enjoyment.
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How to Make a Tasty Salad + Salad Dressing Every Time | Healthy Salad Recipe ????
Salad recipe alert! Let me show you how to make a healthy scrumptious salad and yummy nutritious homemade salad dressing every time. No more wasting food on recipes that suck! Buckle up, this master class in cooking will get you sizzling, in a smart and sensible fashion of course.
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CLICK ON THE TIMECODE TO SKIP TO DESIRED PART:
0:01 Intro
1:41 Why Salad Fundamentals are Better than a Recipe
3:50 Get a Big Salad Bowl
8:57 Mix Salad as you go
14:50 Extra Tomatoes Make all the Difference
18:18 The Way you do Anything, is the Way you do Everything!
21:00 Cucumber Tricks
24:20 Carrot Tricks
30:00 Garnish, Garnish, Garnish
32:30 Balancing 5 Basic Flavors
33:33 Salad Dressing
39:00 Show me Your Creations
???? Sergei's Go-to Salad Dressing Recipe:
• Equal parts olive oil and lemon juice
• 1 teaspoon sea salt
• Tablespoon honey
• 1 teaspoon nutritional yeast (hippie dust)
• Black pepper to taste
Mix thoroughly and enjoy!
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Professional Chef's Best Harvest Salad Recipe!
Welcome back to Chef Michael's kitchen! Help celebrate the abundance of harvest time with crunchy croutons, spicy seeds and colourful cranberries. Recipe ingredients and instructions below.
YIELD: 4-6 SERVINGS
Ingredients
FOR THE CROUTONS
1 whole baguette, torn into bite size pieces
1/4 cup (60 mL) of water
1/4 cup (60 mL) of extra virgin olive oil
FOR THE CRANBERRIES
1 cup (250 mL) of dried cranberries
1/2 cup (125 mL) of red wine vinegar
1/2 cup (125 mL) of brown sugar
FOR THE PUMPKIN SEEDS
2 cups (500 mL) of water
1 cup (250 mL) of brown sugar
2 tablespoons (30 mL) of salt
2 cups (500 mL) of pumpkin seeds
1 tablespoon (15 mL) of cinnamon
1 teaspoon (5 mL) of allspice
1 teaspoon (5 mL) of cloves
FOR THE APPLE CIDER VINAIGRETTE
1 cup (250 mL) of extra virgin olive oil
1/2 cup (125 mL) apple cider vinegar
1/2 cup (125 mL) of honey or maple syrup
1 tablespoon (15 mL) of Dijon mustard
FOR THE SALAD
2 bunches of savoury greens or your favourite mixed greens
1/4 of a red cabbage, thinly sliced
2 handfuls of arugula leaves
2 handfuls of cooked lentils or sprouts
1 or 2 carrots or turnips, shredded
1 green apple, unpeeled and cut to matchstick size or simple shredded
Procedure
First make the croutons. Preheat your oven to 375ºF (190ºC). Turn on your convection oven if you have one. Sprinkle the baguette with water then toss with the olive oil. Scatter on a baking tray and toast in the oven until golden brown, 15 to 20 minutes. The water will add interior chewiness while the oil crisps the outside.
Meanwhile, prepare the cranberries by tossing them with the vinegar and sugar. Let them stand for 30 minutes or so to rehydrate and soften. Strain through a sieve.
Next turn your attention to the pumpkin seeds. Lower your oven to 350ºF (180ºC). In a small saucepan over medium-high heat, bring the water, salt and sugar to a boil. Add the pumpkin seeds, cinnamon, allspice, and clove and bring to a simmer. Reduce the heat to low and continue to simmer for 10 minutes, allowing the seeds to absorb the spicy broth. Strain the seeds through a sieve and scatter the on a parchment-lined baking tray. Bake until lightly toasted and crunchy, about 10 to 15 minutes.
Make the vinaigrette. Place the oil, vinegar, honey and mustard in a 2 cup (500 mL) mason jar, tightly seal and shake vigorously until smooth combined. Alternatively whisk together all the ingredients in a bowl. This vinaigrette is good for months in the fridge – but it’s too tasty to last that long!
Finally, assemble the salad. Toss all the salad ingredients together in a large festive bowl. Dress with just enough apple cider vinaigrette to lightly coat. Garnish with the crunchy croutons, spicy seeds and colourful cranberries. Serve and share.
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Dandelion greens salad in Prague
Dandelion greens salad in Prague
salad dressing bought from the shop 'Baguette Boulevard', Prague, Czech Repbulic
Foraging Dandelion/ Dandelion Salad
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Vegan Salad Dressings Recipes from Vtopia.tv
East to follow 2 minute vegan salad dressing recipes. This makes a bland salad into a delicious taste sensation.
INGREDIENTS
Lemon Dressing
Juice of 1/2 lemon
tsp agave syrup
Pinch Salt
fresh ground black pepper (to taste)
50ml extra virgin olive oil
Orange Dressing
Juice of 1/2 orange
tsp agave syrup
Pinch Salt
fresh ground black pepper (to taste)
dash of cider/rice vinegar
50ml extra virgin olive oil
Mustard Dressing
Juice of 1/2 lemon
tsp agave syrup
Pinch Salt
fresh ground black pepper (to taste)
good heaped tsp Dijon Mustard
50ml extra virgin olive oil
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