I saw some fresh dandelions in the market recently and was inspired to add them to my salad today.  Yum!  Here is one of my favorite recipes with a perennial favorite: citrus dressing.  The light citrus dressing goes just right with the tangy, bitter taste of the dandelion leaves.  Raw versions can substitute raw olive oil (if you can get it) or an avocado for the olive oil in the recipe.  And best of all, the recipe is gluten-free.

Dandelion Salad with Citrus Dressing

2 cups fresh young dandelion leaves
2 cups fresh spinach
1/2 cup alfalfa sprouts
1/2 cup red onion, finely diced
1/4 cup fresh parsley, finely chopped
1/4 cup fresh dandelion petals, for garnish

Citrus Dressing:

1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
2 tablespoons pumpkin seed oil
2 tablespoons flax seed oil
2 tablespoons fresh lemon thyme
2 tablespoons fresh lemon balm
1/2 clove garlic, minced
1/2 teaspoon herbal salt, such as Herbamare or Country Sun
Pinch cayenne pepper (optional)

In a bowl, blend dressing ingredients. Taste and adjust seasoning.  In a large salad bowl, combine dandelion greens, spinach, sprouts, onion and parsley.  Drizzle with enough dressing to coat greens and toss well.  Sprinkle with dandelion petals and serve.