Ingredients:
- 4 cups mixed edible wildflowers (such as nasturtiums, violets, dandelions, and borage)
- 2 cups mixed salad greens (such as arugula, spinach, or mixed baby lettuces)
- 1/4 cup edible herb leaves (such as basil, mint, or parsley)
- 1/4 cup edible flower petals (such as calendula, rose, or pansy)
- 1/4 cup mixed nuts and seeds (such as walnuts, almonds, or sunflower seeds)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
1. Prepare Ingredients:
- Rinse the wildflowers, salad greens, herb leaves, and flower petals under cold water. Pat them dry gently using paper towels or a clean kitchen towel.
2. Assemble Salad:
- In a large mixing bowl, combine the mixed salad greens, edible herb leaves, and flower petals. Toss gently to mix evenly.
3. Add Wildflowers:
- Gently fold in the mixed edible wildflowers, being careful not to crush them. Spread them evenly throughout the salad.
4. Toast Nuts and Seeds:
- In a small skillet over medium heat, toast the mixed nuts and seeds until they are lightly golden and fragrant, stirring frequently to prevent burning. Remove from heat and let them cool slightly.
5. Prepare Dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, maple syrup or honey, Dijon mustard, minced garlic, salt, and pepper until well combined.
6. Dress Salad:
- Drizzle the dressing over the salad. Toss gently to coat all the ingredients with the flavorful dressing.
7. Garnish:
- Sprinkle the toasted nuts and seeds over the salad as a crunchy garnish.
8. Serve:
- Transfer the Edible Wildflower Salad to serving plates or bowls. Serve immediately as a light and refreshing appetizer or side dish.
9. Enjoy:
- Delight in the vibrant colors, delicate flavors, and tantalizing textures of this delectable Blossoms in Bloom: Edible Wildflower Salad, showcasing the richness and diversity of nature’s harvest.