Dandelion Greens Spring Salad With Watermelon Radish and Fig Balsamic Dressing
One of the first plants to pop up after winter has ended, it makes for great backyard foraging for this spring salad. Loaded with antioxidants and known for helping lower cholesterol, these greens have a slightly bitter taste similar to arugula. Balanced out by creamy goat chèvre and the perfectly subtle sweetness of California Olive Ranch Fig Balsamic Dressing, plus quintessential spring veggies like snap peas and radish, this salad is as on brand for Spring as you can get. Just be sure to pick your dandelion greens from a known, safe food foraging site, or grocery store or Farmer's Market.
Ingredients
- 1 small head of baby romaine lettuce
- 1/2 cup washed and chopped dandelion leaves
- 2 watermelon radishes
- 1 4oz jar pickled artichoke hearts
- 1/2 cup fresh snap peas
- 1oz fresh goat cheese chèvre
- 4 tablespoons California Olive Ranch Fig Balsamic Dressing
Instructions
- Wash and chop romaine and dandelion greens into bite size pieces
- Wash and slice watermelon radish into paper thin slices
- Cut pickled artichoke hearts in half, cut snap peas in half
- Add all veggies, goat cheese and California Olive Ranch Fig balsamic
- Dressing to a large salad bowl, toss well
- Serve immediately
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