Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Dandelion Salad Vegan Gluten Free

Makes: 6-8 servings

Tender dandelion greens with a cranberry vinaigrette.


  • 2 or 3 large bunches of tender young dandelion greens (trimmed and soaked in a large bowl of water to remove grit)
  • 2 or 3 garlic cloves, finely minced
  • 6 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • chives, finely minced
  • 1 cup dried cranberries


  • Add the garlic and vinegar to a stainless steel bowl and slowly whisk in the oil until it becomes well blended.
  • Toss the dandelion greens with salt and pepper and add the vinaigrette and half the cranberries.
  • Pile the dandelion greens on a plate and sprinkle minced chives and remaining cranberries on top.
  • Note: If you find dandelions bitter, substitute half for mixed greens.
Taken from: "The Zero –Mile Diet: A year Round Guide to Growing Organic Food", by C. Herriot (2010)