Chef Way For this crunchy, nutty salad, Lidia Bastianich likes to use dandelion greens, which aren't always easy to find.
Easy Way Arugula stands in for the elusive dandelion greens.
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In a blender, blend the oil, vinegar, honey and 2 tablespoons of the almonds; transfer to a bowl. Add the remaining ingredients, season with salt and pepper and toss. Serve right away.