For many people in the West, particularly America, the dandelion is just an undesirable weed. But Ghanaian Dandelion Salad, once tried, will have anyone who spends money trying to eradicate them from the lawn appreciating the plants. Dandelions are not only tasty, they are nutritious, good food for you. And this Ghanaian Dandelion Salad will prove it to you, believe me.
Note: This recipe is taken from our Ghanaian Cuisine page. For more delicious dishes from this country, go there, where there are lots to choose from.
Ghanaian Dandelion Salad Recipe-
- 4 oz. fresh picked dandelion leaves, washed clean and torn apart
- ½ small red onion, rough chopped
- 1 small to medium tomato, rough chopped
- ½ green bell pepper, cored, de-seeded, and rough chopped
- 2 hard-boiled eggs, sliced, rough chopped, and lightly salted
- 1 small can (5 or 6 oz.) smoked Baltic sprats, left whole
- Mayonnaise for dressing
- 2 oz. cooked spaghetti (optional)
- If you are going to use spaghetti, cook that well ahead of when you want to assemble the salad, and let it cool
- Mix all the chopped vegetable ingredients together in a mixing bowl and toss well.
- If using spaghetti, put the pasta in the bottom of your serving bowls, and then place the mixed salad on top, followed by a sprinkling of the chopped boiled eggs.
- Arrange the sardines over the top of the salad.
- Drizzle some mayonnaise (or dressing of your choice, my Ghanaian wife often uses Ranch or Thousand Island) over the salads, and serve.
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