Edible Flower Salad
Edible flower salads are known for their “too pretty to eat” reputations, and this one is no different. Take a picture and then eat it! Knowing that you are getting a tremendous nutritional boost should help assuage the guilt you feel about eating this pretty delish salad.
FOR THE SALAD
1 lge. handful of spring mix greens
1 lge. Handful arugula
½ C. Sunflower sprouts
½ C. Clover sprouts
1 bunch edible flowers
½ Chive sprigs, roughly chopped
5 Strawberries, quartered
3 oz. Herbed goat cheese
¼ C. Pecans, roughly chopped
FOR THE DRESSING
3 Tbs. extra virgin olive oil
1 Tbs. champagne vinegar (or white wine vinegar)
1 Tbs. whole grain Dijon mustard
¼ tsp. pink salt
1/8 black pepper, fresh ground
Toss all the salad ingredients into a large bowl.
Whisk all the ingredients for the dressing into a small bowl. Add a little more of any ingredient to desired taste.
Then, toss salad with dressing when ready to eat.