Dana's Light Spring Salad - Yum!

Dana Ramsey


I love Spring especially when the it is dandelion time! My husband gathers the tender dandelion leaves each spring to add to our salads. This year I decided to add it to this simple salad and it was absolutely wonderful.


★★★★★ 1 vote

20 Min


  • 1 small
    zucchini, shaved
  • 1 small
    carrot, shaved
  • 1/2 small
    red onion, sliced thin
  • 3
    leaves of fresh basil
  • 1
    hand full of dandelion leaves, young
  • 1/2 c
    cherry tomatoes
  • 2 Tbsp
    shaved parmasean cheese (heaping)
  • ·
    grated parmasean cheese, in the can
  • ·
    light zesty italian dressing (in a bottle)
  • ·
    salt & pepper to taste

How to Make Dana's Light Spring Salad - Yum!


  1. Wash the veggies, set aside. I used a veggie peeler to shave my zucchini and carrot. Place in a medium size shallow bowl. Slice the red onion very thin and add to the bowl, chop the dandelion leaves (make sure you gather leaves that do not have any buds on them or they will be bitter), add to the bowl. Add the cherry tomatoes, and cheese, drizzle Italian dressing but not heavy, salt & pepper to taste. Toss and Serve.
  2. So simple and so yummy!

Printable Recipe Card

About Dana's Light Spring Salad - Yum!

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Collection: Fresh Finds

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