Tomato Dandelion Salad

This is an easy salad to make that will complement numerous recipes as a side dish. It is especially good when tomatoes are in season and vine ripened. The combination of flavors in this dish is delicious together, and the dandelion greens add healthy benefits that make this salad special. Make sure you use young tender dandelion greens for this if they are available.
Prep and Cook Time: 15 minutes

Ingredients:
½ medium sized onion cut in half and sliced thin
2 TBS light vinegar, (apple cider, rice, or white wine)
1 cup hot water
2 large red ripe tomatoes
3 cups chopped young dandelion greens
2 TBS fresh basil cut into large pieces
Dressing:
1½ TBS balsamic vinegar
¼ tsp salt
¼ tsp coarse cracked black pepper
extra virgin olive oil to taste
*optional 1 oz crumpled Chevre goat cheese

Directions:
Thinly slice onion and place in a small bowl. Pour 2 TBS light vinegar and 1 cup hot water over onions and marinate while making rest of salad.
Whisk together dressing ingredients adding oil at end a little at a time.
Rinse and chop dandelion greens. Slice tomatoes and place on greens.
Chop dandelion greens, place in basket of a salad spinner, rinse and spin dry. Toss dandelion greens with 2/3 of the dressing. Cut tomatoes in half crosswise and squeeze out juice. Cut into quarters, remove inner pulp and slice. Place on greens.
Squeeze dry marinated onions and lay on top of sliced tomatoes and greens. Drizzle the rest of the dressing over tomatoes, onion and top with basil and goat cheese if desired.
Serves 4

Healthy Cooking Tips:
This salad is great with the dandelion greens if they are young and tender. Older greens are usually too bitter for most people. If young dandelion is not available, use mixed salad greens. Keep this salad in mind to try whenever you have the good fortune to run across young dandelion.

SOURCE:WHFOODS