Purple Flash Spinach Salad

recipe
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.

Yield:

Makes 6 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

June 1999
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