Michele’s Dandelion and Spinach Salad with Roasted Turkey Recipe

Dandelion Salad

Dandelion and spinach salad with roast turkey is healthy eating at its finest.

My Dad always made dandelion salad when we were growing up. Of course, I would never eat it, lol but many Italians do! The health benefits of dandelion leaves, their flowers as well as the roots, are astronomical!!

Note: This is a perfect size salad for two!

  • 2 cups organic baby spinach
  • 1 cup fresh picked baby dandelion leaves
  • ¼ cup purple onion, sliced
  • 1 small vine tomato, cubed
  • ½ cup cucumber, sliced
  • 1/3 cup sunflower or pea sprouts
  • ¾ cup sliced oven roasted turkey (from deli or meat shop)
  • 2 tbsp sunflower seeds or pine nuts

Optional: 1 tbsp (or so) dried cranberries

  • 2 boiled eggs, sliced
  • Extra virgin Olive oil or Mtc oil for drizzling
  • Red wine vinegar
  • Salt and Pepper


  1. Place spinach and washed dandelion greens on a nice salad plate.
  2. Add remaining ingredients in layers adding sliced boiled eggs and sliced turkey on top.
  3. Drizzle oil over the top of salad, and then drizzle red wine vinegar, add salt and pepper, then toss lightly.

Note: I just guess at amounts of oil and vinegar, you can always add more or less to desired taste.