Kid-Friendly Edible Flower Salad Recipe - Forks Over Knives

Ingredients

• 3 cups baby lettuce leaves or other salad greens
• 1 cup finely chopped kale
• ½ cup shredded green cabbage
• ½ cup shredded red cabbage
• ¼ cup shredded carrot
• ½ cup sliced or chopped cucumber
• ½ cup chopped red bell pepper
• ½ cup sugar snap peas, trimmed and cut into thirds
• ¼ cup finely chopped red onion
• ¼ cup dried cranberries
• ¼ cup roasted pepitas
• 2 tablespoons fresh cilantro leaves
• 1 cup broccoli florets
• 6 to 8 nasturtiums, calendulas, violets, dandelions, or other edible flowers
• ½ cup pure maple syrup
• ¼ cup + 2 tablespoons Dijon or yellow mustard
• 2 tablespoons oil-free baba ghanoush or hummus
• 1½ tablespoon lemon juice
• 1½ teaspoons white wine vinegar
• 1½ teaspoons everything bagel seasoning