Dandelion green salad with salmon

If you have never tasted dandelion greens they are bitter! Fortunately a lot of bitter foods are so good for us, so if you can slowly get your tastebuds to like them as we have you open yourself up to a world of delicious super healthy foods.

This simple dandelion greens salad is a great way to start with them because I used a sweet dressing to cut the bitterness.

These beautiful dandelion greens were given to us by one of my new neighbors -we are lucky to have a farmer for a neighbor!

To prepare these chop the stems off, you really only want the really leafy portions. I think it is very important to always cut your greens into pieces that fit into your mouth! Nobody likes having to chew on huge pieces of greens - it's just awkward. After chopping the leaves, rinse and they are ready for a dressing.

The dressing I used to top the salad and our salmon entree is a simple 1:1 Vermont maple syrup and organic dijon mustard. I used 4Tb of each for this meal. Stir together and your done!

We bought some beautiful wild caught salmon today and thought it would go well with a simple salad like this one. Brent pan-fried the salmon with some salt and pepper and then we topped with the maple-mustard dressing.

We served the salmon and salad with leftover quinoa and squash and some garlic bread made from fresh bread from the farmers market we picked up this morning.

Yum! Enjoy!