More Great Recipes: Dinner | Dressing | Kosher | Lettuce/Vegetable

Yvette’s Flower Salad


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Member since 2014

Serves | Prep Time | Cook 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)


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.


Pairs Well With


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.

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