In 2005, Barry worked for weeks to eradicate dandelions from our yard. We had dandelion green salads and put the tasty leaves on sandwiches and in stews.
Pick the greens in the spring, before they flower, and they won’t be too bitter.
1 bunch dandelion greens, washed and chopped
1 tomato, diced
1 red onion, diced
1 clove garlic, crushed
1/4 C lemon juice
1/4 C olive oil
Salt and pepper to taste
Toss ingredients in a bowl just before serving.
Copyright 2018 Margaret Meps Schulte. All rights reserved.