Floral Salads for Spring
Floral Salad Salad is a refreshing staple for menus during the warmer months. With the cool crunch of leafy greens, which serve as a rich bedding for fresh spring harvests, salads are the perfect way to enjoy your favorite...
Salad is a refreshing staple for menus during the warmer months. With the cool crunch of leafy greens, which serve as a rich bedding for fresh spring harvests, salads are the perfect way to enjoy your favorite fruits and vegetables.
Despite the popularity of salad, many stick to the standard lettuce and tomato approach when selecting ingredients for this dish. But there are several ways to dress up a salad beyond the inclusion of croutons and cucumbers. Often overlooked ingredients are edible flowers. This may sound strange, but the same flowers used as decoration in vases and gardens are actually quiet tasty and can actually be good for you. Additionally, it's likely you already eat flowers frequently yourself. An often eaten flower, for example, is broccoli, which is comprised of a head of flower buds.
If the concept of eating flowers is still new to you, you can refer to the selection of edible flowers below, with a brief description of their flavor profile. If you spot any that interest you, incorporate them into the following recipe for Floral Spring Salad.
- Bachelor's button; has a spiced flavor like clover
- Calendula; tangy and pepper-like
- Camelia; slightly sweet
- Dahlia; sharp and spicy
- Hollyhock; slightly bitter
- Pansy, also known as violets; slightly sweet
For a well-balanced spring salad, you should choose a mixture of sweet, spicy, and tangy or bitter flowers. For example, bachelor's button with camelia and hollyhock.
Floral Spring Salad
- 2 cups of edible flowers, an assortment of your choosing
- 3 cups spinach leaves, stemmed if you please
- 1/3 red onion, sliced into thin rings
- 1 cup strawberries, halved
- 1/2 cup blueberries
- 1/4 cup slivered almonds
Toss flowers and spinach in a large bowl. Garnish with red onion, and sprinkle in berries and almonds. Toss a little more, as needed.
Top with the dressing below, or eat it dry.
Spring Drizzle Salad Dressing
- 1 cup raspberries
- 2 tablespoons lemon juice
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- pinch of cloves
In a blender or food processor, combine all ingredients and pulse on high until smooth. Trickle on your salad and serve.
For more information on salads and other springtime meals, feel free to contact us. We'd love to hear from you.