- 7 ounces
- 3 slices
Whole-wheat toast (about 75 grams)
- 2 teaspoons
Butter (about 10 grams)
- 4 ounces
- Sweetener (to taste)
Rinse dandelion greens thoroughly, spin dry, trim tough stems and cut leaves into bite-sized pieces.
Cut bread into 1 cm (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.