Dandelion Salad with Goat Cheese and Tomato Dressing

Equipment/ utensils required:

Blender or food processor, chef’s knife, medium or large sauté pan, large sauce pot, medium mixing bowl, sealed container, measuring spoons, liquid measuring cup, dry measure cup.

1/4 cup crumbled goat cheese
2 tbsp. white-wine vinegar
2 tsp. maple syrup
1/4 cup extra-virgin olive oil
2 plum tomatoes, seeded and chopped
1/2 teaspoon salt
Freshly ground pepper to taste
1 tbsp. chopped fresh tarragon ( if you’re not partial to tarragon try fresh marjoram or oregano)

8 ounces small pasta shells, preferably whole-wheat
2 slices bacon (apple wood smoked) or other
1  tbsp. extra-virgin olive oil
1 medium red onion, thinly sliced
2 cups chopped dandelion greens, any tough stems removed
2 cups baby spinach
1/4 cup grated Parmesan cheese


1.       To prepare dressing: Combine goat cheese, vinegar and maple syrup in a blender or food processor and blend until combined. Add 1/4 cup oil and tomatoes and blend until smooth. Season with salt and pepper. Stir in tarragon.

2.    To prepare salad: Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Drain, rinse with cold water and set aside.

3.    Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on a paper towel. Crumble when cool. Wipe out the pan. Add 1 tablespoon oil and onion and cook, stirring, over medium heat until soft, about 5 minutes. Let cool.

4.    When the bacon and onion are cool, toss them in a large bowl with dandelion greens, spinach, pasta , Parmesan, and 1/2 cup dressing.

5.    Portion about 1 cup of salad onto plate or bowl and drizzle more dressing over each serving, if desired.

6.    Cover and refrigerate the remaining 1/2 cup dressing, if any, for up to 3 days.

MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 3 days.

Makes about 8 cups of salad

Nutritional Information: Calories = 542, fat = 28 g, Cholesterol = 33 mg, Sodium = 792 mg, Carbohydrates = 57 g, Protein = 1 g

One Comment Add yours

  1. Diana Palmer says:

    I made this as just a salad without the pasta and sauteed some of those little red peppers with the onions. YUMMM. the dressing is awesome! Love it!

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