Spring Tonic Salad
From: Deb Barno, : Coplay Pa, USA

After winter, we all search for a nice healthful tonic. This recipe serves 4 but can be expanded as you like.

• About 5 lbs red beets, cooked, skinned and sliced into shoestring size pieces.
  
• About 2 lbs dandelion greens, dug from your own backyard and cleaned well.
  
• 8 oz mushrooms, cleaned and sliced
  
• 5 cloves garlic, peeled and diced fine
  
• olive oil
  
• kosher salt
  
• freshly ground pepper to taste

Cook, skin, slice the beets after they have cooled so you are able to handle them.
Clean the dandelion of roots and buds. Submerge for 2 minutes in boiling water. Drain well.
In a sautee pan, heat the olive oil, add the mushrooms and sautee until lightly browned, about 10 minutes. Add garlic, brown lightly, then add the dandelion greens. Sautee for about a minute more. Remove from heat.
Mix beets, mushrooms and greens and toss to combine. Add kosher salt to taste. This can be served warm as a main course or chilled as a salad.

Any Spring green, either cultivated or wild, will do, provided it is safe to eat.