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Dandelion Greens with Roasted Garlic Dressing

There is nothing more delicious than freshly made salads with homemade dressing. Here is just one way to enjoy greens.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 4 People

Ingredients
  

Roasted Garlic Dressing

  • 1 bulb Garlic roasted
  • 3 Tbs Olive oil
  • 2 Tbs Balsamic vinegar
  • 1 Tbs Lime juice
  • 1/8 Tsp Salt
  • To taste Freshly ground pepper
  • 1 Large Tomato

Salad

  • 2 Cups Dandelion greens tough stems removed, about 1 bunch
  • 2 Cups Spinach
  • 3/4 Cup Grape tomatoes
  • 1/2 Red onion finely chopped
  • 1/4 Cup Pumpkin seeds toasted
  • To taste Freshly ground pepper
  • 2 Ounces Parmesan cheese shaved

Instructions
 

Roasted Garlic Dressing

  • To Roast Garlic: Rub off the excess papery skin from 1 large bulb of garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon extra-virgin olive oil and wrap into a package. Bake at 400°F in a small baking dish until the garlic is very soft, 40 minutes to 1 hour. Unwrap and allow to cool slightly before using.
  • Gather your ingredients together.
  • Squeeze the roasted garlic and put the pulp into a blender.
  • Add oil, vinegar, tomato, lime juice, salt and pepper and blend or process until smooth.

Salad

  • Put the pumpkin seeds onto a baking sheet and bake for 5 minutes at 350 degrees F.
  • Finely dice the red onion.
  • Put the spinach into a large salad bowl.
  • Add the chopped dandelions.
  • Add the red onion, tomatoes, pumpkin seeds and toss.
  • Top with the shaved Parmesan cheese.
  • Serve with the Roasted Garlic Dressing.

Notes

TIPS & NOTES