During the spring and summer when we have many flowers in bloom it is nice to garnish our salads with edible flowers for a pretty look and some subtle tastes.
When you garnish with flowers make sure they are edible (complete list of edible flowers here) and if you grow them yourself make sure you do not use chemicals so you can eat them! Stay away from these flowers when using them in your food: Poisonous plants and flowers
The Salad
serves 4
In a large salad bowl add the following ingredients then toss with the dressing below:
- 6-8 cups mixed greens
- ½ cup of each: thinly sliced celery and cucumber
- 1 pint of blueberries (or substitute raspberries)
- ½ cup of thinly sliced strawberries
- ¼ cup pine nuts
The Dressing
makes 1 cup
Put the following ingredients into a mini blender and blend until creamy:
- ¼ cup apple cider vinegar
- ¼ cup lime juice
- ½ cup extra virgin olive oil
- 2-4 blueberries
- 2 strawberries
- 1 tsp cinnamon
- ½ tsp nutmeg
This dressing will keep for 4-5 days in the fridge.
To garnish: sprinkle the salad with Marigold petals.
