Dandelion salad: benefits and harms

Dandelion salad is a delicious, healthy dish that is affordable and easy to prepare. In the cuisines of many nations, the product takes pride of place, has long traditions and many options. The specific composition of the dandelion requires a special approach during culinary processing, but with the right approach it guarantees the salad an original, memorable taste.

Why dandelion salad is good for you

Considered a weed, it has many benefits, and its vitamin composition rivals most salad vegetables. A familiar flower, common in city flower beds, in forests, appearing again and again even on arable land, is not perceived as a food product and rarely ends up in salads. But its value has been proven by many years of use in folk medicine and scientifically proven.

The bitterness is given to dandelion leaves by special substances - glycosides. Two types of taraxacin (bitter and waxy) give the plant a specific taste that frightens off lovers of fresh herbs, but does not pose any threat to human health. It is these compounds that distinguish dandelion as a unique medicinal plant.

Taraxacins, entering the human body, cause the liver to produce substances that can restore cartilage tissue, renew synovial fluid. Thus, dandelion is the only edible herb that directly affects joint health.

Any recipes for dandelion salad carry benefits and harms, respectively, to the complex chemical composition of the medicinal herb. The undoubted value of such dishes is in their rich vitamin and mineral composition. The foliage of the plant accumulates ascorbic acid, vitamins A, E, K, protein, polyunsaturated fats, light carbohydrates, antioxidants, phosphorus, iron. Dandelion roots are rich in iodine and inulin.

The pigments that give the grass its rich green color are phyto-enzymes that can act in the body like its own hormones. Thanks to their action, many processes in the body are normalized, fatigue decreases, cardiac activity is regulated, the blood formula is restored, the activity of the gastrointestinal tract and liver is regulated.

Healing properties of dandelion leaves:

• choleretic;
• diaphoretic and diuretic;
• analgesic, anti-inflammatory;
• antiviral, bactericidal, anthelmintic;
• anti-sclerotic, nootropic;
• immunostimulating.

Herbal salad increases milk production, therefore it is indicated for nutrition during lactation. For a baby, such a mother's diet does not pose an allergic hazard, but strengthens the immune system, regulates digestion, and makes sleep restful.

The presence of taraxinic acid in the composition of dandelion makes it possible to classify salads from the plant as a means for the prevention of oncology. The substance, entering the body, inhibits the growth of malignant and benign formations.The ability of dandelion to lower blood glucose levels allows the use of salads in the diet for diabetes mellitus.

Weight loss benefits of dandelion salad

The calorie content of the green part of dandelion does not exceed 38 kcal per 100 g of leaf mass. Properly prepared and seasoned salads from the plant not only do not threaten the deposition of excess weight, but stimulate the body to process accumulated fats.

The slimming effect with regular use of dandelion leaves in salads is achieved due to the following properties of the herb:

• stimulation of the intestines, elimination of constipation, stagnation of waste masses;
• reduction of slagging, removal of toxins;
• normalization of metabolic processes, acceleration of metabolism;
• increased discharge of urine, which relieves swelling, promotes rapid cleansing;
• stimulating the secretion of the stomach and gallbladder, which improves the digestion of food.

Against the background of a decrease in sugar levels and the breakdown of "bad" cholesterol, excess weight loss occurs more easily, which is effective even for diabetics.

How to make dandelion salad

The best examples for salad are dandelion leaves, collected before flowering, taken from the center of the rosette. Ideal if small green plates do not need to be cut or processed. The medicinal herb used in cooking has a specific taste, which nevertheless goes well with other foods.

Dandelion salad recipe rules:

1. Leaves, flowers, plant roots are used for culinary processing. The peeled roots for salads are fried or pickled, the flowers and the green part are prepared in the same way.
2. Dandelion goes well with other salad greens: mint, nettle, parsley, dill, basil. It dilutes well compound dishes made of any vegetables, especially expressive against the background of the neutral taste of cucumbers and zucchini.
3. The versatility of the plant allows it to be incorporated into sweet, salty, spicy mixtures. Dandelion goes well with fruits, cottage cheese, salted and unleavened cheese, boiled or smoked meat.
4. Salad dressings perform different functions: lemon juice additionally neutralizes bitterness, sour cream or yoghurt makes the taste softer, mustard oil adds pungency and piquancy, dressings with honey are original, and can also enhance the beneficial effect of dandelions on blood composition.

Sunflower, pumpkin, olive, linseed or sesame oils in the composition not only give different delicate shades of taste, but also improve the absorption of nutrients. To obtain a balanced taste, it is recommended to infuse the salad before serving for at least 30 minutes.

How to make dandelion leaves for salad

An important condition for the usefulness of any salad is the quality of the products. In order not to harm the body instead of harm, dandelions must be properly collected in a suitable place, and also correctly processed before cooking.

Rules for collecting and preparing dandelions for salad:

1. The leaves should be green, evenly colored, without spots or colored blotches. Spoiled raw materials can cause indigestion, vomiting, and diarrhea.
2. Least of all bitterness in May leaves. Young greens may not require additional processing at all.
3. Summer dandelions are just as good as spring dandelions, but you need to get rid of the bitter taste.
4. Only dandelion salads collected far from roads and businesses will benefit.

After collecting the leaves, they are sorted out, washed with cold running water, and left to dry in the air.Soft, young plates, without pronounced venation, can not be cut off, not soaked, so as not to lose a small amount of piquant bitterness.

Large, mature leaves should be kept in such a solution before use: 2 tbsp. l. table salt per 1 liter of cold water. Soaking time varies from 30 minutes to 2 hours, depending on the maturity of the leaves. Salt removes bitterness and dissolves them in water. Prepared greens can be sliced ​​for salad.

Chinese dandelion salad with sesame seeds

The dish turns out to be light and healthy, it can be consumed by diabetics, included in diet for weight loss. Chinese dandelion salad has a bright flavor and is especially good with hot and sweet sauces. Adding plant roots to the recipe makes the composition even more rich in nutrients, although only the green parts of the plant can be used.

Ingredients:

• dandelion leaf - 100 g;
• dandelion root - 50 g;
• green or chives - 50 g;
• sweet pepper - 1 pc.;
• vegetable oil (preferably olive oil);
• sesame seeds - 30 g.

Salt is almost never found in original Chinese salads. Its role is played by soy sauce, which gives any dishes a national flavor. To obtain a universal salad dressing, mix in equal parts vegetable oil (in this case sesame oil is appropriate), soy sauce, wine vinegar, mustard with whole grains.

Preparation:

1. Prepared dandelion leaves are coarsely chopped or torn by hand.
2. If it is decided to use the root, it is pre-soaked along with the herbs.
3. The root is washed, peeled, cut into strips, lightly fried in olive oil.
4. Chop the onion, cut the bell pepper into strips.
5. Combine all ingredients in one salad bowl.
6. Sprinkle with dressing, sprinkle with sesame seeds.

The dish is ready to serve immediately after cooking. The suggested dressing goes well with any salad. Its composition is adjusted to taste by varying the proportions of the ingredients. If desired, add honey to soften the taste or chili pepper for spiciness. The pre-prepared mixture can be stored in the refrigerator and used as needed.

Chinese dandelion salad with peanuts

A soy sauce dressing adds a Chinese flavor to the salad, to which an original ingredient is added to spice it up - Chinese pepper paste with peanuts and sesame seeds. If desired, such a mixture can be replaced with the universal sauce described in the previous recipe.

Composition:

• dandelion leaves - a small bunch (up to 150 g);
• arugula - in equal proportion with dandelion greens;
• young cucumber (with a delicate peel, undeveloped seeds) - 1 pc .;
• peanuts (whole or chopped) - 2 tbsp. l.

Preparation:

1. Cut the cucumber into strips without removing the peel.
2. Washed, dried arugula is cut into large pieces.
3. Dandelion leaves are cut lengthwise or torn by hand. Young shoots are added whole.
4. Peanuts are dried in a pan until a nutty flavor appears.
5. The green ingredients are combined in one bowl, poured over with a spicy-sweet dressing and generously sprinkled with nuts.

The Chinese Peanut Dandelion Salad recipe becomes the basis for other dishes by adding or replacing some ingredients in it. Replacing the sauce will also drastically change the flavor of the dish. Often, if peanuts are intolerant, they are replaced with pine nuts, which does not change the method of preparation, and is also considered a variant of the classic recipe.

Dandelion and Walnut Salad

Another way to combine the spicy flavor of spring greens with sweet notes and nuts.By dressing a salad with local ingredients with Chinese sauces, you always get a fresh, bright taste.

Composition:

• soaked dandelion leaves - 150 g;
• medium sweet apple - 1 pc .;
• walnuts, peeled - 50 g;
• sesame seeds to taste.

For dressing, take in equal shares (1 tbsp. L.) Such ingredients: liquid honey, lemon juice, soy sauce, vegetable oil. All components are mixed until smooth.

Salad preparation:

1. Cut dandelion leaves and thin apple slices are placed in a deep bowl.
2. Sprinkle the mixture with lemon juice to preserve the color of the fruit pulp.
3. Pour over with sauce, mix lightly for even impregnation.

Sprinkle each portion with chopped nuts separately before serving. It is permissible to add various spices to the sauce to obtain unexpected flavor combinations: turmeric, coriander, ginger. In this recipe, it is recommended to avoid only hot peppers or mustard.

Dandelion salad with bacon

The dish is considered a classic example of French cuisine. The original salad recipe contains smoked bacon, but it can be successfully replaced with fried bacon. In this case, the pieces from the pan are laid out on a napkin to remove excess fat, and dandelion root, fried after the meat, can be added to the composition.

Ingredients:

• bacon - 300 g;
• dandelion greens - 200 g;
• garlic - 1 large prong;
• unrefined oil - 3 tbsp. l .;
• vinegar (preferably balsamic) - 1 tbsp. l.

Cooking method:

1. Prepared dandelion greens are torn coarsely and placed on the bottom of a salad bowl.
2. The meat product is cut into strips or thin strips.
3. Smoked bacon is dried in a hot dry frying pan. Raw meat is fried until tender.
4. The cooled bacon is placed on top of the dandelion leaves.

The sauce is mixed in a separate bowl of vinegar, oil, chopped garlic gruel. Pour dressing over the salad and serve without stirring. The dish can be sprinkled with white breadcrumbs, nuts or seeds.

Dandelion salad: recipe with cottage cheese and fruit

An unexpected combination of products gives a bright, tasty result. A salad like this is a great way to offer dandelions to children. The recipe will require a few flowers in full bloom.

Ingredients:

• peaches - 3 pcs. or dense apricots - 5 pcs.;
• cherries (fresh or frozen) - 200 g;
• raspberries, currants and other berries -50 g;
• low-fat crumbly cottage cheese - 250 g;
• dandelion greens - 200 g.

For the sauce, mix 1 tbsp. l. refined oil, honey, citrus juice (lemon, lime, orange). The berries are rubbed and combined with the resulting mass.

Preparation:

1. Washed, dried peaches and cherries are pitted and cut arbitrarily.
2. The curd mass is mixed with fruits, adding petals torn from one of the dandelion flowers.
3. The soaked leaves are spread whole on a dish. Place the curd mass on top.
4. The dish is abundantly poured with berry sauce and decorated with the remaining flowers.

Fruits can be substituted for apples, soft pears, canned pineapples. Any favorite syrup can be used as a watering.

Dandelion, cabbage and egg salad

The composition of the salad is more classic and familiar. As a dressing, use a few tablespoons of sour cream or unleavened yogurt if you want to get an absolutely dietary product.

Ingredients:

• dandelion leaves - 100 g;
• fresh cucumber - 1 pc .;
• white cabbage or Chinese cabbage - 300 g;
• boiled eggs - 2 pcs.;
• onion (small) - 1 pc.

Cooking method:

1. Chop the cabbage finely. Cut the soaked dandelion greens into strips lengthwise. Cut the cucumber into thin cubes.
2. Cut the onion into half rings, pickle with vinegar.
3. Place vegetables and leaves in a salad bowl, season with sour cream, salt and stir.
4. Top with pickled onions, slices of boiled eggs.

You can exclude onions from the recipe or season the salad with vegetable oil and crushed garlic.

Dandelion and Cucumber Salad Recipe

Another easy, exceptionally low calorie diet recipe. For the salad, young cucumbers are chosen, from which you do not need to cut the peel.

Composition:

• dandelion (leaves) - 200 g;
• medium-sized cucumbers - 2 pcs.;
• green onions - a small bunch;
• celery to taste;
• spice.

It doesn't take long to prepare the salad. Cucumbers and herbs are cut arbitrarily. The leaves are torn by hand into small pieces. Mix salad, sprinkle it with a small amount of any vegetable oil. Celery is added as desired, by peeling the top layer and cutting the vegetable into strips.

Dandelion leaf salad with carrots and lemon juice

A bright healthy salad is obtained by adding fresh carrots. Its sweetish taste perfectly sets off the piquant bitterness of dandelion. An even more appetizing look is obtained by adding yellow petals of one flower to the salad.

Ingredients:

• dandelion (leaves) - 100 g;
• carrots - 1 pc.;
• juice from ½ lemon;
• unrefined oil - 1 tsp.

Preparation:

1. Raw carrots are grated with large holes. Dandelion greens are chopped randomly.
2. Pour lemon juice, vegetable oil over the salad, season with salt and pepper to taste.
3. Stir and let it brew for about 20 minutes.

You can serve this salad right away. But the dish can stand perfectly in the refrigerator for about a day, gaining flavor.

Healthy Dandelion Salad with Nettles

The exceptional usefulness of dandelion can be supplemented by taking another vitamin plant as a basis for the salad - nettle. Young tops of the grass are less stinging, but still need preliminary preparation.

To get rid of the stinging hairs on the leaves and stems, it is not necessary to blanch the nettle; it is enough to pour boiling water over it in a colander. This reduces the pungency while retaining more nutrients.

Ingredients for Vitamin Salad:

• dandelion leaves - 300 g;
• nettle tops - 300 g;
• green onions and garlic feathers - 50 g each;
• fresh cucumber - 1 pc.;
• boiled egg - 1 pc .;
• sour cream - 2 tbsp. l.

Preparation:

1. The scalded nettle and soaked dandelion leaves are finely chopped.
2. Finely crumble the egg, cut the cucumber into cubes.
3. Green onions and garlic are carefully chopped with a knife.
4. All ingredients are mixed in one bowl, salted, seasoned with sour cream.

The recipe for salad with nettle and dandelions is useful to include in the diet of people who are weakened after serious illnesses or who have been on a strict diet for a long time.

Dandelion, sorrel and plantain leaf salad

A very healthy vitamin dish can be prepared from the first spring greens, using fresh leaves of such crops in equal proportions:

• nettle;
• sorrel;
• dandelion;
• plantain;
• to dull.

Add any available greens to the salad: onions, dill, parsley, cilantro, basil. For 0.5 kg of green mass, take 2 boiled eggs and 30 ml of any vegetable oil.

Preparation:

1. The dandelions are soaked, the nettles are scalded, all the rest of the greens are rinsed well enough under running water.
2. Leaves and aromatic herbs are finely chopped with a knife or passed through a meat grinder.
3. Eggs are boiled for 10 minutes, cooled, peeled, cut into slices.
4. The green mass is salted, seasoned with oil, mixed and put on a plate for serving.
5. The dish is served with egg slices on a salad and decorated with dandelion flowers.

In addition to the vitaminizing effect and the ability to stimulate the immune system, spring herbs have a positive effect on the functioning of the stomach, help cleanse the body.

Dandelion salad with cheese and egg

Dandelion vitamin dishes have a variety of options. A hearty, delicious salad is made according to the recipe with cheese, apple and egg. Use 2-3 tablespoons of sour cream as a dressing.

Ingredients:

• boiled chicken eggs - 2 pcs. (or 4 quail);
• large dandelion leaves - 200 g;
• hard cheese - from 50 to 100 g;
• sweet apple - 1 pc.;
• sesame seeds - 3 tbsp. l.

Preparation:

1. Dandelion greens are prepared in a standard manner and finely chopped.
2. Boiled eggs are finely crumbled, the cheese is chopped on a coarse grater.
3. Peel off the peel from the apple, take out the core, cut the pulp into cubes.
4. Sesame seeds are heated in a pan until creamy.
5. All ingredients are poured into a deep bowl, poured with sour cream, mixed.

The ready-made salad is served, laid out in portioned dishes, generously sprinkled with sesame seeds. Salt the dish with care. If the hard cheese is salted, it may be enough for a balanced taste.

Korean dandelion salad

The Korean version of dandelion salad is made like carrot tea with vinegar added.

Required products:

• young dandelion leaves - ½ kg;
• raw carrots - about 200 g;
• sweet thin-walled pepper - 1 pc.;
• rice vinegar - 6 tbsp. l. or a regular dining room - 3 tbsp. l .;
• vegetable oil - 6 tbsp. l .;
• soy sauce - 3 tbsp. l .;
• garlic - 2 cloves;
• red pepper (hot) - ½ tsp;
• ground paprika - 1 tbsp. l .;
• sesame seeds - 3 tbsp. l .;
• salt - ½ tsp.

Preparation:

1. Carrots and bell peppers, cut into thin strips, are mixed with soaked dandelion leaves.
2. Chop the garlic into a gruel, add chopped onion greens, add paprika, red pepper, sesame seeds to the mixture.
3. Add soy sauce, vinegar, vegetable oil to the salad dressing, mix thoroughly.
4. In a bowl of large volume, mix and crush a salad mixture of leaves, carrots with a fragrant filling.
5. Covering the container with a lid, leave the mixture in the refrigerator for 12-24 hours.

Pickled salad is served sprinkled with sesame seeds. The appetizer does not lose its properties for up to 5 days. The most balanced taste is observed after 2 days of infusion. The salad is stored in the refrigerator by placing it in a food container with a tight lid.

Limitations and contraindications

Despite all the usefulness of fresh dandelion leaves and salads based on them, there are several strict medical contraindications to such dishes:

• the presence of stones in the gallbladder, due to the danger of blockage of the ducts;
• gastritis, gastric ulcer or duodenal ulcer against a background of increased acidity;
• allergy to carotenes, individual intolerance to dandelions or any products in the salad.

Dandelion salad prepared in Chinese or Korean with a lot of spices, vinegar, hot spices is not recommended for any disturbances in the digestive tract and hypertension. With such violations, recipes are used with sparing ingredients, a minimum of salt, without spicy additives.

Conclusion

Dandelion salad can be considered not only a vitamin dish, but also a medicine. However, even such a useful product can harm the body if the raw materials are collected in contaminated places or used stale. All the benefits of salads, soups, sauces from dandelion leaves and roots can be obtained in the first day after harvest.

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