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Recipe for Mixed Greens With Calendula Petals | Almanac.com

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Mixed Greens With Calendula Petals

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
6 servings
Category
Salads
Course
Salads
Preparation Method
No Cook
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook
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This Mixed Greens Salad With Calendula Petals is almost too beautiful to eat. You could certainly add any edible flower which is in season—including violets, pansies, nasturtiums, hibiscus, lavender, and borage.

Edible flowers have been popular for ages—and seem to be experiencing a revival. Whether sprinkled on a salad, cocktail, or cake, these blooms promise to add an ambrosial touch to any spring or summer dish.

* Be sure to avoid using flowers that have been sprayed with pesticides or other chemical

 

 

Salad

Ingredients
8 cups torn mixed salad greens
1/3 cup shredded red cabbage
1/2 red bell pepper, thinly sliced
1/2 avocado, pitted, peeled, and sliced
1/4 cup thinly sliced red onion
1 orange, peeled, sliced in half-rounds, and seeded
1/4 cup sliced almonds, toasted
1/4 cup fresh calendula petals
Instructions

In a large bowl, mix the salad greens with the cabbage. Add the red pepper, avocado, onion, orange slices, almonds, and calendula petals.

Dressing

Ingredients
2 tablespoons red-wine vinegar
6 tablespoons canola oil
salt and pepper, to taste
Instructions

Put the vinegar, oil, and salt and pepper into a small bowl or jar with a lid and whisk or shake to combine.

Pour the dressing over the salad and toss to coat.

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The Almanac Chefs

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