Dandelion Salad with Warm Hazelnut Vinaigrette

Prep time: 10 minutes

Cooking time: 5 minutes

Yields: 4 servings

Ingredients: 

2 large bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup hazelnuts, coarsely chopped
1 tablespoon balsamic vinegar
Sea salt and pepper to taste

Directions: 

  1. Wash greens, remove stems and chop into 3/4-inch pieces.
  2. Place greens in a large mixing bowl.
  3. Heat oil in a sauté pan on medium.
  4. Add garlic and nuts, stirring constantly for 2 minutes.
  5. Stir in vinegar, salt and pepper.
  6. Pour the hot vinaigrette over the greens and toss well.

 

Late Summer Corn Salad

Prep time: 20 minutes

Cooking time: 10 minutes

Yields: 6 servings

Ingredients: 

4 ears of corn
1/2 small red onion, diced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 bunch cilantro, minced
1 tablespoon olive oil
Juice of 1 lemon
Sea salt and pepper to taste

Directions: 

  1. Boil corn in a large pot for 5-10 minutes.
  2. Remove from pot and cool by running under cold water.
  3. Cut kernels from the cobs and place in a large mixing bowl.
  4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.
  5. Add oil, lemon juice, salt and pepper. Mix well.