(cooking time: 10 min; 4 servings)
- Dandelion greens – ½ lb, torn
- ½ medium red onion, chopped
- 2 ripe tomatoes, diced
- 1 small cucumber, sliced
- 2 hard-boiled eggs, halved lengthwise
- Green olives – 2 oz
- Dried basil – ½ tsp
- Salt – to taste
- Black pepper – to taste
- Olive oil – 1 tbsp
In a salad bowl, toss dandelion leaves, tomatoes, sliced cucumber, red onion, and olives with olive oil. Season with salt and pepper, top with egg halves and enjoy immediately.
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