Serves 6 / Also great with chickweed, this vegetable-loaded salad makes a nice light lunch. The spicy ginger vinaigrette gives a flavor kick with little fat.
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3 cups torn dandelion leaves
1 bunch watercress, roots trimmed
1 medium carrot, grated (about 1/2 cup)
1/2 cup slivered red onion
1 small cucumber, peeled, seeded, and sliced
1/2 cup chopped fresh cilantro
Dressing
2 tablespoons fresh lime juice
1/2 tablespoon low-sodium soy sauce
1/2 tablespoon toasted sesame oil
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon chili-garlic sauce, or 1/8 teaspoon crushed red pepper flakes
2 teaspoons natural cane sugar
1/2 tablespoon minced fresh ginger
1. Toss dandelion, watercress, carrot, onion, cucumber, and cilantro in a large salad bowl. Whisk all dressing ingredients in a small bowl. Drizzle over salad and toss gently.
PER SERVING: 53 cal, 40% fat cal, 3g fat, 0g sat fat, 0mg chol, 2g protein, 7g carb, 2g fiber, 87mg sodium