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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Based on a recipe from Cathy Luchetti’s book, The Hot Flash Cookbook. The recipe intro says, “This warm salad by Linda Hillel is rich in vitamin E, protein, and potassium. Try it for lunch on a cold day or as a light supper dish.” Ingredients:
2 tablespoons extra virgin olive oil, divided |
10 -12 ounces dandelion greens, stemmed and cut into 1/2-inch ribbons (this is the equivalent of 1 bunch, can also use mustard or turnip greens) |
4 garlic cloves, thinly sliced |
2 tablespoons mirin (sweet sake) or 2 tablespoons dry sherry |
2 tablespoons lemon juice, freshly squeezed |
1 tablespoon dijon mustard |
1/2 cup garbanzo beans, cooked, drained and rinsed |
1/4 cup red bell peppers, finely slivered or 1/4 cup fresh tomato, diced |
salt, to taste |
freshly ground pepper, to taste |
Directions:
1. Add 1 tablespoon of the oil to a large skillet or sauté pan and place over medium-high heat.
2. Add the greens and garlic and sauté for 1 minute.
3. Lower heat, add mirin or dry sherry, cover, and simmer for 10 minutes. Remove from heat and set aside.
4. Whisk together the lemon juice, mustard, and remaining 1 tablespoon oil in small bowl.
5. Toss the sauce, greens, and remaining ingredients together thoroughly.
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