Like other leafy greens, peppery dandelion and watercress leaves are excellent sources of calcium and vitamins A and C; they’re also favorites for detox and anticancer diets. The spicy ginger vinaigrette sweetly balances the greens’ tangy edge.
Dandelion and Watercress Salad
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Ingredients
- 3 cups small dandelion leaves, torn
- 1 bunch watercress, roots trimmed
- 1 medium carrot sliced thinly in half moons (about 6 cups)
- 1/2 cup slivered red onion
- 1/2 cup medium cucumber, peeled, seeded, and sliced
- 6 cups chopped fresh cilantro
- GINGER VINAIGRETTE
- 2 tablespoons fresh lime juice
- 1/2 tablespoon low-sodium soy sauce
- 1/2 tablespoon toasted sesame oil
- 1/2 tablespoon extra virgin olive oil
- 1/8 teaspoon crushed red pepper flakes (or 1/2 teaspoon chili-garlic sauce)
- 2 teaspoons natural cane sugar
- 1/2 tablespoon minced fresh ginger
Instructions
- Toss dandelion, watercress, carrot, onion, cucumber, and cilantro in a large salad bowl.
- Whisk all dressing ingredients in a small bowl. Drizzle over salad and toss gently.
Recipe Notes
Nutrition Facts
Dandelion and Watercress Salad
Amount Per Serving
Calories 56
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 89mg
4%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
8%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 56 cal, 2g fat (1g mono, 1g poly, 0g sat), 0mg chol, 2g protein, 8g carb, 2g fiber, 89mg sodium
