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great recipe...you're right about trying to get young greens which are milder. Then again, it's a strong but important green so I get it whenever I see it.

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thank you! Also the proportions of ingredients make a big difference. It is almost needs to be half and half – half of dandelions and half of others.

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Where do you get your dandelions? I am afraid to eat the ones out of the yard(and we always have plenty, I do not know what the previous owners did to it, chemicals and all.

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The one in the yard are best(!), since those are wild. Leaves, as they mature get more bitter and harsh in texture. I buy them either on farmers market or health food stores. you can always try a little and see how you like it.

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Where do you get your dandelions? I am afraid to eat the ones out of the yard(and we always have plenty, I do not know what the previous owners did to it, chemicals and all.

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thank you! Also the proportions of ingredients make a big difference. It is almost needs to be half and half – half of dandelions and half of others.

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great recipe...you're right about trying to get young greens which are milder. Then again, it's a strong but important green so I get it whenever I see it.

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Good to see someone else appreciates dandelion greens and knows the various uses for the whole plant. Looks wonderful. Thanks.

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fresh lemon juice and olive oil with fresh pepper and sea salt. this way all ingredients stands out on its own creating amazing arrangement of flavors.

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Looks awesome do you use any special kind of dressing?

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i have dandelion greens when leaves are young. leaves are high in Vitamins A and C and containces more iron then spinach. flowers can be used to make dandelion wine. roots can be used as cofee substituted. it helps digestive functions and cleansing tonic for liver.

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Do you just eat the dandelion greens or the flowers too?

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