"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Dandelion Salad: Adirondack Cookbook #Healthy Eating #Weekly Menu Plan

Dandelion Salad: simplelivingeating.com

I lived next door to my grandmother who was from Italy and every Spring she would send all of grandkids around the neighborhood to knock on people's doors and ask:
"Can we pick your dandelion leaves?"
Most would reply,
 "You just want the leaves? You can take the whole plant if you like." 
"No, my grandmother only wants the leaves... thanks."
Dandelion Salad: simplelivingeating.com

 My grandmother loved to add the leaves to pasta dishes and make a salad with them. Some of our neighbors were rumored to make dandelion wine, which they claimed was the secret to their good health. 

"But, grandma everyone thinks we are crazy for picking dandelion leaves. They say they are just weeds."

"Weeds are only plants that someone doesn't know their use." 

Is what my grandmother would explain to us. So, when I was approached about reviewing Hallie Bond and Stephen Topper's new Adirondack Cookbook I didn't hesitate. My family and I spend every summer up in the Adirondack Mountains and have always been fascinated by the history and the traditional food of the region.

Adirondack Cookbook

The Adirondack Cookbook is filled with seasonal recipes ranging from this Dandelion Salad to Pan-Fried Trout, to Maple Glazed Root Vegetables and great desserts like Strawberry Rhubarb pie.

The recipes are great, but what makes this book really special are the side historical antidotes and pictures which really bring the recipes to life.
A great cookbook to give to anyone who loves the outdoors and cooking: Mother's Day, Father's Day, Graduation... your nature enthusiasts will not be disappointed. Order your copy today.

This post is sponsored by PR Gibbs-Smith but opinions are 100% my own.

Dandelion Salad

from the: Adirondack Cookbook by Hallie Bond & Stephen Topper
reprinted with permission from pr@gibbs-smith.com

4 servings
The first dandelion greens of the year will be the most tender and sweet. As the season goes on, the greens get tougher and more bitter.

12 ounces dandelion greens
1 small red onion, thinly sliced
12 cherry tomatoes, cut in half
1 teaspoon finely chopped shallot
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons olive oil
Salt and pepper, to taste


Place the greens, red onion, and tomatoes in a large bowl.

Place the shallot, mustard, vinegar, oil, and a pinch each of salt and pepper in a small jar. Tighten the lid and shake vigorously. Pour the dressing over the greens, toss gently to coat and serve.

My Recipe Notes:

I used half dandelion greens and half leaf lettuce because my greens were very bitter. I also put a teaspoon of sugar into the dressing to make the salad more palatable to my kids. I put the dressing ingredients in a large measuring cup and whisked them instead of using a jar. The jar idea is great for storage. 

Weekly Menu Plan:

Sunday: Smoked Salmon Waffles 

Meatless Monday: Rice Stew 

Tuesday: Slow Cooker Pozole Verde

Wednesday: Sautéed Scallops, Spanish Roasted Potatoes Green Beans

Thursday: Vegetable Pasta Salad

Friday: Leftovers

Saturday: Barbecue Event

This post is shared on the following food/craft parties:

Tuesday Food:
Hearth & Soul Blog Hop @ 21st Century Housewife
Totally Tasty Tuesday @ Mandy's Recipe Box
Show Me What You Got @ Our Delightful Home
In & Out of the Kitchen @ Feeding Big & More
Tuesday's Table @ Love in the Kitchen
Tasty Tuesday #Anyonita Nibbles
Share your Stuff Tuesday @ Table for Seven
Simple Supper Tuesday @Hun...What's for Dinner?

Wednesday Food:
From Dream to Reality @ DYI Dreamer
 Wednesday Whatsit @White Lights on Wednesday 
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Wonderful Food Wednesdays at @ All She Cooks
Look What I Made @ Creations by Kara
Make Bake Create Party @Bubbly Nature Creations 
Wake Up Wednesdays @Heather's French Press
What's Cooking Wednesday @Buns in My Oven 
Lovely Ladies Linky @This Silly Girl's Life
Thursday Food:
Full Plate Thursday @ Miz Helen's Country Cottage
Thriving on Thursdays @ Domesblissity

Friday Food:

Foodie Friday @ Home Maid Simple
Friday Favorite (DYI too) @ Simple Sweet Home
Foodie Friday @ Rattlebridge Farm 
Weekend Potluck @ Sunflower Supper Club
Friday Linky Party @ The Pin Junkie 
Freedom Fridays @ Love Bakes Good Cakes
Inspiration Spotlight @ Dear Creatives
Get Him Feed @Anyonita Nibbles 
Eat Create Party @I Want Crazy
Foodtastic Friday@ Voice Blok

Enhanced by Zemanta


  1. I love this salad, Never thought of adding dandelion - but it sounds intriguing
    I can't stop laughing imagining you as a little girl asking the neighbors for dandelion leaves LOL

    1. It was pretty funny going around the neighborhood filling a bucket with dandelion leaves. Do you eat these in Israel? Curious.

  2. ok I'm really curious now, do you just go and pick these still? Or do you buy the dandelion leaves? I just worry about chemicals that have been sprayed on lawns these days to pick them wild. It actually sounds good though!

    1. Most likely houses that spray chemicals don't have dandelions growning so I wouldn't worry too much about that. But you want to tear the leaves off of the plant before the flower blooms. My grandmother always said that the leaves are too bitter after that. You can buy them in some green markets.

  3. What a lovely salad! Thank you for sharing with us at Simple Supper Tuesday.

  4. I love the comment about how weeds are just plants someone doesnt' know the use of. :) Such a nutritious green.

  5. Hi Diane,
    Your menu looks awesome and I would just love that cookbook! Thanks so much for sharing your awesome post with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

  6. What a healthy looking salad!

    Btw, thanks for linking up with Let's Get Real Party. :)


Note: Only a member of this blog may post a comment.