Dandelion salad with eggs and bacon

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Dandelion Egg Bacon Salad is our favorite spring salad! Made with forage or store-bought dandelion leaves, hard-boiled eggs, bacon, and potatoes.

Spring is my favorite season. I said it before and I will probably say it again because I am sure that winter is over and everything is beginning to flourish. One of the activities that I like to do in the warmer months is working in the garden and looking for wild plants. As in the act of collecting wild plants or just fruits from the garden. I don't necessarily enjoy eating it all, but I sure do like the harvesting process.

One of the spring greens that currently abounds is the dandelion. No, dandelion is not only pretty and, to blow lint, it is also edible.

Dandelion leaves contain abundant vitamins, such as A, C, and K, and minerals, primarily calcium, potassium, iron, and manganese. After so many cold and nutrient-poor winter months, dandelion is traditionally a highly anticipated food in our country.

I will admit, until recently, that I did not eat dandelion salad, because I found it too bitter. But the taste changes and I think I like a little bitterness in my salad. The good news is that if you serve dandelion leaves along with fried bacon, hard-boiled eggs, and potatoes, it will become a dish you won't easily forget!

This salad is also a great way to use the scraps of Easter eggs. And if you have leftovers of ham, you can also throw it there. The most difficult part of this salad is going to the nearest meadow and carefully picking up the correct dandelion leaves … and then cleaning and washing them. Or you could probably buy it from the nearest market.

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If you have a chance, try the humble dandelion and do it according to this recipe. You won't regret it (and you can thank us later).

For a vegetarian version, skip the bacon or replace it with fried onions!

Dandelion salad with eggs and bacon

Performance: 2 Preparation time: 30 minutes Time to cook: 20 minutes Total time: 50 minutes

Dandelion Egg Bacon Salad is our favorite spring salad! Made with forage or store-bought dandelion leaves, hard-boiled eggs, bacon, and potatoes.


  • 100 g of dandelion leaves
  • 2 eggs
  • 3 strips of bacon
  • 2 medium potatoes
  • 1/4 teaspoon of salt
  • pinch of black pepper
  • 1 tablespoon of vegetable oil (we like to use pumpkin seeds or olive oil)
  • 2 tablespoons of balsamic vinegar


  1. Gather your dandelion leaves and wash them well, then drain the excess water.
  2. Place your eggs in a saucepan of cold water and bring to a boil. Cook them for about 10 minutes, until they are boiled. Drain and cool, then peel and cut.
  3. Cook the potatoes in their husks in a pot of water. Once cooked, drain them, peel them and cut them into slices.
  4. In a skillet, fry the bacon strips until crisp on both sides. Remove from the pan and place on a paper towel to drain. Once cooled, crumble into smaller pieces.
  5. In the same skillet, add the sliced ​​potatoes and roast them in the bacon grease on both sides, until they are slightly crisp.
  6. Combine Your Salad: In a bowl, place the dandelion leaves, add the sliced ​​hard-boiled eggs, the crumbled fried bacon, and the potatoes. Season to taste with salt and pepper and season with vegetable oil and balsamic vinegar.
  7. Mix to combine and serve.
Nutritional information:

Yield: 2 Serving Size: 1 Calories: 410 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 203mg Sodium: 711mg Carbs: 45g Fiber: 6g Sugar: 5 g Protein: 18 g Find more salad recipes here!

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