Summer Floral & Greens Salad | Fresh Microgreen & Edible Flower Salad
A colorful summer salad of greens, plums, radish, blueberries, and edible flowers, finished with a light vinaigrette.
Ingredients
- 1 cup baby arugula
- 1 cup red-veined sorrel microgreens
- ½ cup spring mix
- 1 plum, pitted and cut into slices
- 1 purple daikon radish, thinly sliced
- ¼ cup large blueberries, halved
- 1 cup organic edible flowers, such as edible marigolds, nasturtiums, pansies, dianthus and/or begonias
- 1 cup assorted microgreens and herbs
- ¾ cup bottled vinaigrette dressing
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