Spring Salad with Edible Flowers
A light spring mix salad with colorful edible flowers!
Servings: 6
Ingredients
- 5 ounce clamshell pack of baby spring greens mix
- 1 small sweet onion such as Vidalia, Maui, or any generic sweet onion
- assorted edible flowers
- 1/4 cup dressing of your choice
Instructions
- Peel and slice the onion into paper thin rounds. The easiest way to do this is with a mandoline slicer. if you don't have one, just get them as thin as you can. Separate the rings.
- Put the dressing at the bottom of a very large salad bowl.
- Put the greens and onions into the bowl, but don't mix with the dressing.
- Scatter the edible flowers across the top of the salad.
- Bring the salad to the table and toss with the dressing just before serving.
- Alternately you can serve the dressing on the side.
Notes
- Be careful to only use the blossoms of these edible flowers...other parts of the plant, such as the leaves, etc., may be inedible.
- To store edible flowers for a short time, either put them in water, if they still have their stems, and put that in the refrigerator, or line a plastic storage container with a damp paper towel and lay them out in a single layer, cover, and put in the refrigerator. Plan to use them asap.
- If you have a green thumb, you can buy collections of edible seeds to grow an edible flower garden right in your own yard.
Nutrition
Calories: 45 kcal · Carbohydrates: 6 g · Protein: 1 g · Fat: 2 g · Saturated Fat: 0.3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 0.01 g · Sodium: 108 mg · Potassium: 120 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 1753 IU · Vitamin C: 5 mg · Calcium: 21 mg · Iron: 0.4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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