YVETTE’S FLOWER SALAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Cucumber
  • Tomato
  • Avocado
  • Purple (red) cabbage, shredded
  • Sprouts (alfalfa, mung, mixed)
  • Carrot, grated
  • Lettuce
  • Nasturtiums: Freshly picked
  • Salad dressing
  • Optional Ingredients:
  • Green onion, chopped
  • Artichoke hearts
  • Bell Pepper (red, yellow or green)
  • Asparagus spears (freshly cooked)
  • Pine nuts (pignoli) or pepitas (roasted pumpkin seeds)
  • Hardboiled Eggs (chopped or sliced)
  • Grated Cheese
  • Garbanzo beans (chick peas)

Directions

  • Wash and prepare cucumber, tomato, cabbage, lettuce, sprouts, carrots, and avocado.
  • Wash and prepare optional ingredients: green onions, artichoke hearts, bell paper, asparagus, nuts, garbanzo beans, hard-boiled eggs, and/or cheese.
  • Arrange all ingredients in large salad bowl.
  • Amounts and proportions used will vary according to the number being served and the chef’s preferences.
  • Arrange over top of salad several freshly picked, washed Nasturtiums. Use both yellow and orange, if possible.
  • Serve with your favorite dressing.

Notes

Dressing: I prefer a vinaigrette or a garlic mayonnaise.

To keep the flowers and lettuce from wilting, don’t toss the salad with the dressing beforehand: allow people to add their own dressing.

The flowers are edible.

Kosher (pareve or dairy) and vegetarian (ovo-lacto or vegan), depending on dressing and optional ingredients.

Author Credit: Yvette Malamud Ozer

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