Dandelion and Tomato Salad Appetizer recipe

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Ingredients

2 cups dandelion leaves
1 cup crumbled feta cheese
½ cup finely chopped onion
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
1 clove garlic, minced
½ cup red wine vinaigrette salad dressing
1 teaspoon Worcestershire sauce
½ teaspoon Italian seasoning
15 Roma tomatoes, halved and seeded
½ cup Parmesan cheese

Nutrition Info

40.8 calories
carbohydrate: 2.6 g
cholesterol: 5.6 mg
fat: 2.8 g
fiber: 0.6 g
protein: 1.7 g
saturatedFat: 1.1 g
servingSize: -
sodium: 148.7 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut dandelion leaf blades away from their midveins, which can be bitter. Chop leaf blades. Transfer to a large bowl, mix in feta cheese, onion, red bell pepper, yellow bell pepper, and garlic.

  2. Stir salad dressing, Worcestershire sauce, and Italian seasoning into the bowl. Cover with plastic wrap and chill until flavors combine, about 1 hour.

  3. Stuff each tomato half with some of the dandelion mixture. Sprinkle with Parmesan cheese.

Recipe Yield

30 appetizers

Recipe Note

My mother's friend passed this recipe along to her. Delicious use for dandelions!

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