Dandelion salad with honey mustard dressing

In summer, dandelion salad can be made literally from whatever grows under the windows. Seeds, cucumber and croutons will be a great addition to this dish.

• Recipe author: Artyom Gorbunov
• After preparation, you will receive 1 serving
• Cooking time: 4 minutes
• Prep time: 1 minute
• Total recipe preparation time: 5 minutes

Ingredients

• Dandelion leaves 100 g
• Cucumber 1 piece
• Peeled sunflower seeds 1 tbsp. the spoon
• Rye croutons 1 tbsp. the spoon
• Any greens to taste
• Olive oil 1 tbsp the spoon
• Wine vinegar 1 tsp the spoon
• Mustard 1 tsp the spoon
• Honey 1 tsp the spoon
• Soy sauce 1 tsp the spoon

Cooking method

• Rinse the dandelion leaves well, dry and chop finely.

  For the salad, it is best to use young herbs, which are almost not bitter. If the leaves are old, pre-soak them in cold salted water for about half an hour.

• Cut the cucumber into small slices. Add vegetables, seeds, croutons and chopped herbs to the leaves.

• Combine all the dressing ingredients and pour over the salad.

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