Who says you have to just look at flowers? Plant the right ones, and you can EAT them. This salad changes with the season, but the ingredients below are a fair representation. This colorful mixture is filled with flavor and just shouts “healthy!” Italian or oil-based dressing may be used in place of the vinegar & oil. Make sure the flowers have not been treated with pesticides you wouldn't want to eat!
Prep time: 10 minutes
Serves: 4
1 head lettuce, washed and dried, leaves chopped into 2 inch pieces
2 cups spinach leaves, washed, dried, and chopped
1 apple, cored and sliced thinly
10 grape tomatoes, halved
1 handful arugula leaves, washed and dried
2 tbs. balsamic vinegar
1 tbs. extra-virgin olive oil
8 fresh, young Nasturtium flowers. (Or the small single marigolds known as "signet")
Mix all solid ingredients except the flowers in a large serving bowl. Drizzle with vinegar and olive oil; arrange the flowers on top, present for multiple compliments. A handful of toasted nuts adds magic.
No comments:
Post a Comment