Besides dandelions here are some other edibles you may find in your lawn: 

Lamb’s quarters (Chenopodium album) are super-nutritious weeds containing three times the calcium and at least twice the other nutrients found in spinach. It is second only to the dandelion as the most popularly eaten weed. Its dull, bluish-green leaves look like they have been dusted with powder. The young shoots and leaves can be eaten raw in a salad and the older plants can be cooked briefly (sauteed or steamed) and eaten like spinach.

Purslane (Portulaca oleracea) has low-growing “weed” found in shady areas and moist garden beds. Its fat, succulent leaves and stems which are edible raw or cooked. It’s a nutritional powerhouse! loaded with iron, vitamins B,C,&E, and beta-carotene and it is one of the highest vegetable sources for heart-healthy omega-3 fatty acids. Purslane’s mild nutty flavor like a cross between spinach and okra. The leaves are a nice addition to a summer salad or stir-fry.

Shepherd’s purse (Capsella bursa-pastoris) got its name from its heart-shaped seed pods but it is best used as a cooked green early in the season before the seed pods appear. The long green leaves form a rosette over the ground and have a mild mustardy flavor.

Sheep sorrel (Rumex acetosella has smooth, green, arrowhead-shaped leaves and a tart, lemony taste due to the high content of oxalic acid. This is a bitter green so you’d want to mix it with other salad greens. There is a cultivated version called French or garden sorrel (Rumex acetosa) that has larger leaves but the same lemon-like flavor. Called “oseille” in Europe, it is used in many salads, soups, and as a wilted green.Due to the high amount of oxalic acid in sorrel, people suffering with gout or kidney ailments are cautioned not to eat it because it can exacerbate their conditions.

Common chickweed (Stellaria media) has bright green leaves growing in pairs along a thin stem. Its a hardy annual which likes shady, moist garden spots and is hard to eradicate, even if you could pull out every bit of root, because it produces seeds early in the season. In mild winter climates, it begins blooming before winter ends. Its young leaves are edible, though not especially flavorful, and can be added to a salad and it is rich in phosphorus, calcium, and iron. The fuzzy leaves of its cousin, the moused-eared chickweed (Cerastium vulgatum), should only be eaten cooked. It adds a spinach-like taste to any dish. Chickweed also has medicinal properties and has been used as a topical poultice for minor cuts, burns, or rashes, and can be made into a tea for use as a mild diuretic.