This month I’ve been talking about things to make with edible flowers. Since salads are one of my favorite things, I decided to wrap up the month with a recipe that is quick, easy, nutritious and delicious.
To keep things simple, I buy baby salad greens that are pre-washed and ready to eat, and I support local growers whenever I can. Which usually means they’re organic, so that’s an added bonus. One of my family’s favorites is a “gourmet” blend of baby greens that includes nasturtiums and other flower petals. Very pretty.
To prepare the salad, put a generous handful of greens on each salad plate, drizzle on the dressing, and serve. What could be simpler?
I prefer a nice, light dressing that enhances rather than masks the delicate flavors of the flowers and the baby greens. This one is yummy, and only takes a couple of minutes to prepare.
1/2 cup plain yogurt
2 tablespoons extra virgin olive oil
2 tablespoons honey
1 tablespoon white wine vinegar
1 1/2 teaspoons Dijon mustard
salt and pepper to taste (optional)
Put the ingredients in a bowl, whisk them together, and you’re good to go.
To jazz things up a little, add thin slices of apple or pear, a few craisins, some chopped pecans, cubes of mild cheese, or anything else your heart desires.
On a somewhat related note, have you ever tried to identify the various types of baby greens in a salad mix? Earthbound Farm has a fabulous ID chart. Check it out!
Until next time,