Pretty flowers in your salad is so beautiful to behold. Of course, these have to be edible flowers. Adding a touch of flowers to your salad is a trend during summer when these lovely flowers are in bloom. Examples of edible flowers are : Chrysanthemum, snapdragon, Santan , Blue nasturtiums , Marigold or signet, Carnations, Sage flowers or Salvia, Rose petals, Hibiscus or gumamela, Jasmine, Chives flowers, Squash flowers, Banana blossoms or yucca, Gardenia or rosal; Herb flowers of basil, mint, coriander, marjoram, rosemary, thyme.
It’s great that Maya Kitchen shared this Fleur recipe with Orangey vinaigrette which is something I will prepare for my birthday this month. Why not try it too?
mix of edible flowers
mix of greens
apple, sliced into thin wedges
zest of 1 orange
¾ cup freshly-squeezed orange juice
3 tablespoons white wine vinegar
¼ cup honey
½ cup extra virgin olive oil
salt and pepper, to taste
1. Combine mix of edible flowers, greens and apple slices in a salad bowl and set aside.
2. In another bowl, combine orange zest, orange juice, white wine vinegar, honey, olive oil, salt and pepper.
3. Whisk until incorporated. Drizzle or toss in the salad.
NOTE: Canned sweetened orange juice may be substituted for the freshly-squeezed juice.
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