In Bloom Mixed Green Salad

 
4 cups mixed baby greens, washed well and patted dry
3 cups baby spinach, triple washed and patted dry
3 cups arugula, washed well and patted dry
2 cups radicchio, washed well, patted dry, torn into bite-size pieces
2 cups basil leaves, washed well and patted dry
1 cup parsley, destemmed, washed well, and patted dry
1 cup cilantro, destemmed, washed well, and patted dry
2 cups organic mixed pansy blossoms, washed well and patted dry
2 cups organic nasturtium blossoms, washed well and patted dry
1 recipe Herbal Red Wine Vinaigrette
 

In a large bowl, combine the baby greens, baby spinach, arugula, radicchio, basil, parsley, and cilantro, and toss gently. Just before serving, scatter the pansies and nasturtium blossoms over the mixed greens and toss gently to combine. Drizzle a little of the Herbal Red Wine Vinaigrette over individual servings.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett