Detoxifying Dandelion and Bitter Greens Salad with Tarragon-Lemon Vinaigrette
This colorful salad is brimming with liver-cleansing dandelion and other bitter greens. Mix in extras, such as artichoke hearts, steamed asparagus, cubed jicama, avocado, pomegranate seeds, grated celery root, basil leaves, tomatoes, and/or raw garden peas, for each serving. For more about this recipe: How to Detox Your Body’s…
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This colorful salad is brimming with liver-cleansing dandelion and other bitter greens. Mix in extras, such as artichoke hearts, steamed asparagus, cubed jicama, avocado, pomegranate seeds, grated celery root, basil leaves, tomatoes, and/or raw garden peas, for each serving.
For more about this recipe: How to Detox Your Body’s 5 Major Organs.
Ingredients
Salad
2 cups dandelion greens, thick stems trimmed
2 cups chicory leaves, outer ribs discarded, leaves torn into 2-inch pieces
2 cups baby arugula
1 medium Belgian endive, sliced into 1/2-inch-thick rings (1 cup)
1 medium carrot, grated (1/2 cup)
1 small fennel bulb, thinly sliced (1/2 cup)
1/4 cup thinly sliced celery
1/4 cup chopped parsley
Vinaigrette
1/2 cup olive oil
1/2 cup lemon juice
2 Tbs. chopped fresh tarragon
2 cloves garlic, minced (2 tsp.)
Preparation
- Combine salad ingredients in large bowl.
- Shake together vinaigrette ingredients in small jar with tight-fitting lid.
- Toss one serving of salad with just enough vinaigrette to lightly coat leaves.
- Serve immediately.
Nutrition Information
- Calories 300
- Carbohydrate Content 13 g
- Cholesterol Content 0 mg
- Fat Content 28 g
- Fiber Content 5 g
- Protein Content 3 g
- Saturated Fat Content 4 g
- Sodium Content 80 mg
- Sugar Content 4 g