Spring Salad with Edible Flowers

Recipe by The View From the Great Island

Spring Salad with Edible Flowers ~ I'll show you how to identify, source, and use edible flowers to make this gorgeous celebratory salad for any occasion!

Ingredients

• 5 ounce clamshell pack of baby spring greens mix
• 1 small sweet onion such as Vidalia, Maui, or any generic sweet onion
• assorted edible flowers
• ¼ cup dressing of your choice

Method

1. Peel and slice the onion into paper thin rounds. The easiest way to do this is with a mandoline slicer. if you don't have one, just get them as thin as you can. Separate the rings.
2. Put the dressing at the bottom of a very large salad bowl.
3. Put the greens and onions into the bowl, but don't mix with the dressing.
4. Scatter the edible flowers across the top of the salad.
5. Bring the salad to the table and toss with the dressing just before serving.
6. Alternately you can serve the dressing on the side.

View the recipe instructions at The View From the Great Island