Dandelion Salad

(Hindiba Salatasi)

1 bunch dandelion, cur off the stems, wash, cut in big pieces
Red onion, sliced
3-4 tbsp extra virgin olive oil
Salt
Pepper

Turkish green and black olives, tossed with pinch of oregano
Lemon wedges

Boil the dandelion for about 4-5 minutes, drain. Rinse with cold water, drain. Toss with red onion slices, olive oil, salt and pepper. Chill for about an hour in the refrigerator.

Serve the Dandelion Salad with Turkish black and green olives and lemon wedges.

Benefits of Dandelion/Radicchio/Chicory:
-Good for diuretic
-Softens bowels
-Useful for chronic rheumatism, gout, kidney and gallbladder diseases
-Rheumatic patients can cure by drinking dandelion tea in the mornings and evenings for 4-6 weeks.