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April 14, 2021
It's Spring so my thoughts are turning to greens. I can't get enough of them at this time of the year; and one of my favorite springtime meals is a dandelion salad. There are many recipes out there for dandelion salads and this one comes from David Tanis (whose recipes I always love) and The New York Times Cooking site. Use only the youngest dandelion leaves, of course, and use high Omega-3 eggs and canola oil to make this recipe high in Omega-3s. Spring is finally here! It's a new year.
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