Purple Flash Spinach Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Other purple-blue flowers you can use include borage, chive, and sage. Rinse and drain flowers. Pull petals from dianthus, and blossoms from rosemary and lavender. Ingredients:
1/3 cup slivered almonds |
2 tablespoons extra-virgin olive oil |
1 tablespoon red wine vinegar |
1 teaspoon dijon mustard |
2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained |
2 tablespoons rosemary blossoms |
1 cup purple or pink dianthus petals |
1 1/2 tablespoons chopped fresh lavender blossoms (see notes) or 2 1/4 teaspoons dried lavender |
salt and pepper |
Directions:
1. In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl.
2. To bowl, add oil, vinegar, 1 tablespoon water, and mustard; mix.
3. Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.
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