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Purple Flash Spinach Salad

Yield Makes 6 servings
Notes: Other purple-blue flowers you can use include borage, chive, and sage. Rinse and drain flowers. Pull petals from dianthus, and blossoms from rosemary and lavender.

Ingredients

  • 1/3 cup slivered almonds
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained
  • 2 tablespoons rosemary blossoms
  • 1 cup purple or pink dianthus petals
  • 1 1/2 tablespoons chopped fresh lavender blossoms (see notes) or 2 1/4 teaspoons dried lavender
  • Salt and pepper

Nutrition Information

  • calories 94
  • caloriesfromfat 83 %
  • protein 2.6 g
  • fat 8.7 g
  • satfat 1 g
  • carbohydrate 3.1 g
  • fiber 1.3 g
  • sodium 51 mg
  • cholesterol 0.0 mg

How to Make It

  1. In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl.

  2. To bowl, add oil, vinegar, 1 tablespoon water, and mustard; mix.

  3. Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.