There is a song Poke Salad Annie. It was popular in the 60’s. It was a real salad, created by slaves in the south. Unfortunately, they had to force for some of their food. Poke weed grew on the side of the road. It was quite a process to eat though. It had to be boiled several times to remove the toxins.

But today, we can grow our own greens and making a salad just involves a trip to the grocery store. This is my version of a “Poke” salad. It is really delicious!

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Dandelion Greens Salad

My Southern California version of Poke Salad

Course: Beginnings, Everything Else, Middles

Cuisine: American

Keyword: dandelion greens, Salad

Servings: 4 people

Ingredients

Dressing

• 1/4 Cup White Balsamic Vinegar
• 2 Tbs. Maple Syrup
• 1 Tbs. Dijon Mustard
• Salt & Pepper
• 1/2 Cup Avocado Oil

Salad

• 1 Bunch Dandelion Greens, cleaned and torn into bite sized pieces
• 2 ounces Pickled Red Onions
• 4 Jammy (Hard-boiled) Eggs, cut in half lengthwiseWhite
• Balsamic Vinegar
• Maple Syrup
• Dijon Mustard
• Salt & Pepper
• Avocado Oil
• 2 tsps. Mama Teavs Hot Garlic Crisp

Instructions

Dressing

• Make the dressing:Whisk together vinegar, maple syrup, dijon mustard, salt & pepper. Gradually whisk oil into the mixture until it “catches”.

Salad

• In a bowl, large enough to toss the dressing, toss the greens and dressing until coated.
• Portion our greens to 4 bowls, for serving.
• Arrange 2 egg halves and pickled red onions over greens.. You can add a protein if you’d like. Chicken, tuna or salmon would be nice.
• Drizzle 1/2 teaspoon of garlic crisp over each salad and serve.