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Categories:
mixed salad greens alfalfa sprout blueberries golden raisins apricots almonds extra-virgin olive oil raspberry vinegar flowers
Viewed: 39 - Published at: 4 years agoIngredients
- 3 cups mixed salad greens
- 1/2 cup alfalfa sprout
- 1/2 cup blueberries
- 2 tablespoons golden raisins
- 2 tablespoons finely diced dried apricots
- 2 tablespoons chopped almonds or 2 tablespoons pecans
- 1/4 cup extra virgin olive oil
- 2 tablespoons raspberry vinegar
- 2 cups fresh edible flowers (see below)
Method
- Note: It is very IMPORTANT that the flowers you eat from the following list be grown without pesticides; as well, do not gather flowers to eat from beside a busy road or highway.
- Edible flowers list: bergamot, borage, calendula, chicory, clove pinks, dandelion, echinacea, hollyhock, hyssop, lavender, day lilies, nasturtium, pansy, rose, violets; as well, the flowering tops of edible herbs (like chives, rosemary, mint, sage, thyme, etc) can also be eaten.
- To make salad, combine salad greens, sprouts, berries, raisins, apricots and nuts in a large mixing bowl.
- In a small bowl, whisk together the oil and vinegar; add salt and black pepper to taste if you wish.
- Pour over salad and toss well.
- Arrange mixture on a large shallow serving platter and garnish with the edible flowers; serve immediately.
