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Dandelion Salad with Hard-Boiled Eggs

May 11, 2017
Dandelion greens are rich in vitamins, minerals and help boost the function of all digestive organs.

Dandelions, a bitter green, surprisingly make a great salad. Pair them with hard-boiled eggs and vinegar, and you’ve got yourself a healthy, hearty salad.

Dandelion Salad with Hard-Boiled Eggs




00 min


10 min


2 bunches dandelion greens, thick stems removed, cut into 2-inch pieces (about 6 cups)

(*CP Note: If you can't find or aren't fond of dandelion greens this salad works wonderfully using tender greens such as spinach or arugula or try a mix of greens for varied flavor and nutrients.)

4 hard-boiled eggs, chopped

½ medium red onion, thinly sliced

2 tablespoons red wine vinegar

¼ cup extra-virgin olive oil

Fine sea salt and freshly ground black pepper

Crumbled croutons or toasted breadcrumbs (optional)


Put all the ingredients (except the croutons, if using) in a large salad bowl and really get in there with your hands to thoroughly mix everything so the egg yolks break down and coat the greens. Sprinkle with croutons or toasted breadcrumbs, if you like.

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