Dandelion Salad
Dandelion Salad - This familiar herb makes an excellent salad green
Healthy, because
Even smarter
Nutritional values
Young dandelion leaves are well-suited for this aromatic spring salad, which stimulates digestion and kidney function. Dandelion contains particularly high levels of potassium, which can aid in losing weight.
If you want to save some fat, use low fat sour cream instead of regular sour cream.
(Percentage of daily recommendation)
| Calorie | 145 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 282 mg | (7 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 24 mg |
Ingredients
- Ingredients
- 7 ozs Dandelion greens (or other spicy greens)
- 3 slices Whole Wheat Toast
- 2 tsps butter
- 4 ozs Sour cream
- salt
- peppers
- Sweetener (to taste)
Kitchen utensils
Preparation steps
Rinse dandelion greens thoroughly, spin dry, trim tough stems and cut leaves into bite-sized pieces.
Cut bread into approximately 1/2-inch cubes and toast until golden brown over low heat in a large non-stick skillet, then remove from the pan. Wipe the pan with a paper towel.
Melt the butter in hot pan, them return bread cubes and toss to coat. Let cool on a plate.
Stir together the sour cream and 4 tablespoons water, season with salt and pepper and add sweetener to taste.
Toss dandelion leaves with sour cream dressing and serve sprinkled with croutons.
