Spring Flower Salad
Use this recipe as a guide to create your own Spring masterpiece!
Salad greens (baby lettucesspinach, watercress, even the tops of sprouted roots)
1 - 1 ½
assorted edible flowers (pansyviolets, Johnny-jump-up, chive)
Fresh mint leaves
chopped fresh parsley
sea salt and fresh pepper to taste
Wash the greens well and pat or spin them dry. Tear into bite-sized pieces. Wash and dry the herbs. Gently rinse the flowers and pat them dry.
In a small bowl, whisk together the oil and vinegar. Season to taste with sea salt and fresh pepper.
Arrange the greens on a serving platter and scatter the herbs over them. Arrange the flowers decoratively on the top. Stir the vinaigrette and drizzle over the salad. Toss gently and serve.
Additions: crumbled cheese, toasted nuts or sunflower seeds, chopped fruit like apples or pears, dried fruit like cranberries or raisins, chopped bacon bits, baby radishes.
Nutritional analysis per serving: 65 calories, 1 gram protein, less than 1 gram carbohydrates, 7 grams fat, 39 mg. sodium, 3 grams fiber.