Pretty Spring Greens Salad

Spring Salad - Local Producehttps://www.youtube.com/watch?v=Xt3H_LTnzpUhow to make the rainbow carrot roses for the saladhttps://i.ytimg.com/vi/Xt3H_LTnzpU/hqdefault.jpg?sqp=-oaymwE2CNACELwBSFXyq4qpAygIARUAAIhCGAFwAcABBvABAfgB1AaAAuADigIMCAAQARheIGUoKjAP&rs=AOn4CLBx9yFZl508EZe2tGG5OzkzHZmpyA2023-02-20

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Spring Salad

Yield 2

Author Judy Doherty

Prep time

10 Min

Total time

10 Min

A beautiful salad with carrot roses, fresh edible flowers, spring greens, and fruit. The important part of making this salad is finding local ingredients and having fun!

Ingredients

• 2 cups spring lettuce greens
• 1/2 cup watercress
• 6 edible flowers (optional, found in your grocery produce section)
• 3 each rainbow carrots
• 4 each strawberries, hulled and cut in quarters but kept in one piece
• 4 croutons from French bread (4 very thin slices toasted)
• 2 tablespoons vinaigrette dressing

Instructions

1. Rinse the greens and spin dry. Rinse the watercress and pat dry.
2. Arrange the greens in a large bowl. Place the flowers around in an even manner so the colors are distributed evenly.
3. Shave the carrots longways on a mandolin or use a vegetable peeler. Roll them into roses with the skinny end going in the center. As you roll each piece place it in the salad bowl.
4. Add the strawberries in the center. Add the croutons around the edge.
5. Serve the salad with the dressing on the side.

Nutrition Facts

Calories

278.72

Fat

10.89 g

Sat. Fat

1.89 g

Carbs

39.21 g

Fiber

5.32 g

Net carbs

33.88 g

Sugar

9.12 g

Protein

7.76 g

Sodium

342.59 mg

Cholesterol

0 mg

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