Baby and Micro Greens Salad with Strawberry Vinaigrette and Edible Flowers
Source: Naomi Webb, Foodwise Staff
Recipe Type: Salads | Seasons: Spring
Serves 4 to 6
Nothing says springtime more than flowers!
INGREDIENTS
Salad
6 cups baby greens
2 cups microgreens
¾ cup sliced almonds, toasted
½ cup edible flowers
Dressing
2/3 cup roughly chopped strawberries, green tops removed
¼ cup white wine vinegar
2 tablespoons lemon juice
1/3 cup fruity olive oil
1 tablespoon honey
½ teaspoon salt
½ teaspoon freshly cracked pepper
PREPARATION
- Wash the baby and microgreens and dry in a salad spinner.
- Make the dressing: In a jar, muddle the strawberries until you have a chunky puree. Add the other ingredients and shake well to combine. Taste and adjust seasoning.
- To assemble the salad: Mix the baby greens with 1 ½ cups microgreens and ½ cup of the almonds. Toss with some of the dressing. Taste and adjust the dressing to your liking. (You may not use all the dressing.)
- Serve the salads on individual plates and top with reserved microgreens, almonds, and edible flowers.
