Photo: K8
Estimated Nutrition (whole recipe, rough)
221
Calories
1g
Protein
14g
Fat
24g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Dandelion | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb. young dandelion greens
- 1 Vidalia onion, thinly sliced
- 3 Tbs. vegetable oil
- 1 Tbs. red wine vinegar
- Pinch sugar
- 4 dashes hot pepper sauce, or to taste
- Salt and freshly ground black pepper to taste
- =
Directions
1
1. Wash greens. Discard any discolored or fibrous ones, and tear into bite-sized pieces. Spin dry, and place with onion in nonreactive salad bowl.
2
2. Combine remaining ingredients in small jar, cover and shake well to mix thoroughly. Adjust seasonings, pour over greens, toss and serve immediately.
Recipe sourced from
fandom