Garden Salad with Edible Flowers
Enjoy a touch of elegance with our Green Salad with Edible Flowers, featuring tender baby greens, sweet onion, and a tangy apple cider vinegar dressing. This garden salad is beautifully garnished with vibrant edible flowers, making it a perfect centerpiece for any meal.
Ingredients
DRESSING
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp lemon juice freshly squeezed
- 1/2 tsp honey
- 3 tbsp olive oil extra virgin
- salt to taste
- black pepper freshly ground, to taste
SALAD
- 5 1/2 oz tender baby salad greens about 12 cups
- 1 sweet onion small
- 1 package 50-count edible flowers (we like a variety mix, but you can use your favorite edible flowers, any kind will work!)
Instructions
- Add vinegar, mustard, lemon juice, and honey to a small bowl, whisk to combine1 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp honey
- Continue whisking while slowly adding in the oil to emulsify3 tbsp olive oil
- Season dressing with salt and pepper to tastesalt
- In a large bowl, toss together onion and salad greens1 sweet onion, 5 1/2 oz tender baby salad greens
- Add the dressing to the bottom of your serving bowl
- Top with tossed greens and onions
- Plate, top with flowers and serve. Only use the blossoms of the edible flowers- leaves and stems may not be edible.1 package
Serving Tip: We recommend tossing the salad together tableside, or serve the dressing on the side for guests to drizzle themselves.
Notes
Recipe Notes:
- Do not pour dressing over baby greens and try to toss them before serving. The leaves are delicate and will wilt and stick together if they sit in the dressing too long. Serve dressing on the side for guests to drizzle over their own salads, or put the dressing on the bottom of the bowl and toss table side.
Nutrition
Calories: 104kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 21mgPotassium: 124mgFiber: 1gSugar: 3gVitamin A: 296IUVitamin C: 9mgCalcium: 16mgIron: 0.4mg