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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This salad is based on one found in The Healing Herbs Cookbook. It is a real show-stopper! Substitute raspberries or sliced strawberries for the blueberries if you wish. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. To make salad, combine salad greens, sprouts, berries, raisins, apricots and nuts in a large mixing bowl.
4. In a small bowl, whisk together the oil and vinegar; add salt and black pepper to taste if you wish.
5. Pour over salad and toss well.
6. Arrange mixture on a large shallow serving platter and garnish with the edible flowers; serve immediately.
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