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.
More Green Salads
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.
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