According to somewhere on the un-impeachable wisdom of the internet, we are told that 55 grams of leafy dandelion greens (that’s about ¼ of a cup, again, ibid source of information) can supply 112% of our daily need for Vitamin A. This, naturally, depends on several things:
- That our need for Vitamin A won’t be redefined in the near future, (like it’s cousin, Vit-D)
- That the internet is correct (a discomfiting assumption)
- That we can get past our aversion to eating what we all grew up calling “weeds”.
I should insert here that I have acquired a mildly humorous reputation at work as a health nut, that is, being willing to try otherwise unconventional things in the name of “wellness”. I’m seriously not much of a cook, I use measuring cups as scoops only, and being chained to a recipe only annoys me.
With that context in mind, our wonderful team of professional health-promoters here in our small Midwestern town has initiated a First Annual Green Salad Recipe with some serious cash prizes that go specifically to purchasing items at our Saturday morning farmers’ market (which is also wonderful).
I decided to enter. Here was my offering:
Aside from the shameless self-promotion by adding my URL at the bottom of the page, I was happy to support their project with my contribution, albeit somewhat alternative. It also gives me pause to consider yet again how I am so apt to look at things/situations/and (gasp…dare I admit it) people, as useless or worse (“weedy”) without perceiving and promoting the merit that is hidden. In the words of C.S.Lewis, “God, help me; God, help me!”
Accordingly, I have a select few dandelion delights being cultivated in my garden alongside the kale and the chard. After my husband read my recipe, using the term loosely, he said to me—
“Have I been eating dandelions…??”
Little did he know.
Love this post! I’ve never consumed dandelions but could be talked into trying your salad.
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Tomorrow’s the real contest. So far I’m in the top 5! (Of course, who knows? There may only BE five entries….) 🙂
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Don’t minimize your accomplishment. I mean you made a dandelion salad. Keep us updated.
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I remember that the British chef Hugh Fearnley-Whittingstall once made a salad with escargots, because snails eat lettuce. Revenge being a dish best eaten cold. Dandelion salad, after a hard day’s’ weeding, might be another.
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HAhaha! I find out this afternoon if I won a prize or not. I’ll so laugh if I do, since I am definitely NOT a chef!!
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