Quick Recipes Salads Spring Summer

Strawberry and Edible Flower Salad

Spring is here, and so are baby greens, strawberries, and flowers you can actually eat.  Impress your guests (or yourself) by whipping up a simple yet striking salad with a few no-hassle ingredients.  This is just one idea:

Strawberry and Edible Flower Salad

1 bag baby arugula (or other baby green of choice)

1 pint fresh ripe strawberries, sliced

3 oz soft goat cheese

sprinkling of golden raisins

a few edible flowers (look for them by the fresh herbs in the produce section of the grocery store, or at the farmer’s market)

Spread the greens over a platter and top with strawberry slices, raisins, and goat cheese (broken up into clumps with your fingers).  Place flowers on last, then drizzle with a few tablespoons of balsamic vinaigrette and sprinkle with salt & pepper.

Balsamic Vinaigrette

1/4 cup aged balsamic vinegar

1/2 cup apple cider vinegar

1 Tbsp soy sauce

1 Tbsp Dijon mustard

3 Tbsp honey

1/3 cup Extra Virgin Olive Oil

sprinkle each of salt & pepper

Whisk ingredients together in a mixing bowl until well-blended.  Makes a lot, so store extra in a mason jar, small pitcher, or Tupperware container for future salads.

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