Dandelion and Tomato Salad Appetizer
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Ingredients1 h 40 m servings 41 cals
Original recipe yields 30 servings (30 appetizers)
- 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.
- Stir salad dressing, Worcestershire sauce, and Italian seasoning into the bowl. Cover with plastic wrap and chill until flavors combine, about 1 hour.
- Stuff each tomato half with some of the dandelion mixture. Sprinkle with Parmesan cheese.
Per Serving: 41 calories; 2.8 g fat; 2.6 g carbohydrates; 1.7 g protein; 6 mg cholesterol; 149 mg sodium. Full nutrition
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