Purple Flash Spinach Salad

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 83%
  • Protein: 2.6g
  • Fat: 8.7g
  • Saturated fat: 1g
  • Carbohydrate: 3.1g
  • Fiber: 1.3g
  • Sodium: 51mg
  • Cholesterol: 0.0mg

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. 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. 2. To bowl, add oil, vinegar, 1 tablespoon water, and mustard; mix.
  3. 3. Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.
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