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Dandelion and Tomato Salad Appetizer


"My mother's friend passed this recipe along to her. Delicious use for dandelions!"
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1 h 40 m servings 41 cals
Original recipe yields 30 servings (30 appetizers)

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  • Prep

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  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.

Nutrition Facts

Per Serving: 41 calories; 2.8 g fat; 2.6 g carbohydrates; 1.7 g protein; 6 mg cholesterol; 149 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Thank you for this recipe. Less to almost no bitter taste. Delicious .