Dandelion Salad with Tomato Dressing

Ingredients for Dressing

  • 1/4 cup goat cheese
  • 1/4 cup olive oil
  • 2 Tbsp white-wine vinegar
  • 2 plum tomatoes, seeded, chopped
  • 2 tsp maple syrup
  • 1/2 tsp salt
  • 1 Tbsp tarragon, chopped
  • ground pepper to taste

Ingredients for Salad

  • 1/2 lb small pasta shells
  • 2 cups chopped dandelion greens
  • 1 cup Parmesan cheese, grated
  • 2 cups baby spinach
  • 2 slices bacon
  • 1 onion, thinly sliced
  • 1 Tbsp olive oil


  1. Prepare the dressing: in a blender, mix all ingredients except for the oil and tomatoes, at medium and high speed, until well  combined. Add the oil and tomatoes and blend again until you obtain a smooth paste.
  2. Prepare the salad: In a large saucepan, add water and bring to a boil. Add pasta and cook as indicated on the package, then drain and rinse with cold water. Set aside.
  3. In a large skillet, over medium heat, cook the bacon until crisp, for 3-4 minutes. Drain on a paper towel and crumble.
  4. Wipe out the pan, add 1 tbsp of oil and cook the onion until soft, for about 5 minutes over medium heat. Set aside to cool.
  5. When the onion and bacon are cold enough, toss them together with the dandelion greens, spinach, cheese and 1/2 cup dressing, in a large bowl. Drizzle the remaining dressing on top and refrigerate. Serve cold.


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