Dandelion Greens With Artichoke Hearts
|Dandelion greens||3⁄4 Pound|
|Torn romaine||3 Cup (48 tbs)|
|Radishes||1 Bunch (100 gm), thinly sliced|
|Marinated artichoke hearts||12 Ounce (2 Jars, 6 Ounce Each)|
|Red wine vinegar||2 Tablespoon|
|Dijon mustard||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), mince / pressed|
Remove and discard tough stems from dandelion greens.
Coarsely chop enough greens to make 3 cups and place in a salad bowl.
Mix in romaine and radishes.
Drain marinade from artichoke hearts and combine it with vinegar, salt, mustard, and garlic; blend well.
Pour dressing over greens and toss lightly.
Arrange artichoke hearts on top.