Spring Harvest Salad Recipe

Name: Spring Harvest Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh beets; 2 cups small fresh broccoli spears; 4 cups torn young dandelion greens, washed and dried; 2 green onions, finely chopped; 1 large clove garlic, minced; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh cilantro; 2 tablespoons chopped boiled green peanuts (optional); 3 tablespoons olive oil; 2 teaspoons red wine vinegar; 2 teaspoons balsamic vinegar; 2 teaspoons honey; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper

Servings: persons

1/2 pound fresh beets
2 cups small fresh broccoli spears
4 cups torn young dandelion greens, washed and dried
2 green onions, finely chopped
1 large clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
2 tablespoons chopped boiled green peanuts (optional)
3 tablespoons olive oil
2 teaspoons red wine vinegar
2 teaspoons balsamic vinegar
2 teaspoons honey
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

1
In a medium saucepan, cook the beets in 1 quart boiling water until just tender, about 15 to 20 minutes.
2
Drain; allow to cool, then peel and dice.
3
Set aside.
4
Rinse the saucepan and bring a second quart of water to a boil over high heat.
5
Add the broccoli spears and cook until tender and bright green, about 3 minutes.
6
Drain and place in a bowl of ice water to chill.
7
When chilled, drain and set aside.
8
In a large bowl, combine the beets, broccoli, dandeloin greens, green onions, garlic, parsley, cilantro and, if desired, the peanuts.
9
In a small bowl, whisk together the olive oil, vinegars, honey, and salt and pepper.
10
Pour this vinaigrette over the vegetables and gently toss to lightly coat all ingredients.
11
Serve immediately.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound fresh beets, 2 cups small fresh broccoli spears, 4 cups torn young dandelion greens, washed and dried, 2 green onions, finely chopped, and more.

Yes, Spring Harvest Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Harvest Salad

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