3-4 cups of org. lettuce, washed & spun dry
one cucumber, washed and sliced (Peeled if not organic)
1-2 slivers of fennel bulb, organic if possible
sprouts (I grow a mixture of seeds)
Edible flowers (about one half package)
sliced almonds (optional)
Olive oil & lemon or your favorite dressing
1. Tear the washed and dried lettuce and place in serving bowl. 2. Add sliced cucumber and slivers of fennel bulb.
3. Add almonds, if using. Toss these with oil and lemon.
4. Add sprouts and flowers and toss gently.
Variation: Feel free to use other veggies you like, such as radishes, scallions, carrots. I tend to favor fruity veggies such as cukes to go with flowers.
Note: A few days ago I posted an article called Flower Power and promised you flower recipes.ÃÂ But I forgot to mention that if you are unable to find flowers in the local markets, and if you have a veggie or herb garden, you can also pluck some of the flowers that form at the end of the season when the plant goes to seed. For example, my peppermint plant is beginning to flower & I could just pluck them for a salad garnish, since they are very strong when chewed. I could perhaps add them to iced peppermint tea.
Ingredients (Feel free to use your own favorite summer fruits)
3-4 cups org. salad greens 1/4 cup org. red and/or green grapes
1/4 c. org. raspberries and/or blackberries
1/8 c. broken walnuts or pecans
1/2 – 1 pkg. edible flowers (stems removed if they are hard)
1/8-1/4 c.ÃÂ unsweetened juice of your choice
1. Wash& dry lettuces well.Place in a large serving bowl. 2. Wash, rinse and cut fruit, if needed. Add to bowl. 3. Add juice to moisten salad. Toss.
4. Remove stems from flowers that have ones that are stiff. The petals will probably scatter.
5. Gently toss entire salad & serve.
Variations: Other fruits in season: strawberries, mangoes, kiwis, etc.
Note: Next Kitchen Nutrition will be Veggies & Flower Salad.