Happy holidays to all, I hope your Thanksgiving was as satisfying as mine was. In light of the winter season I wanted to share one of my absolute favorite Native recipes “Wild greens and flowers salad”. This salad has a very savory flavor that is rooted in the vinegeret. This salad is so natural and gourmet that it could be just for one or for a dinner party.
Recipes:
1 cup watercress leaves and tender stems
1 cup baby spinach and tender stems
1 cup arugula
½ cup tender nasturtium and violet leaves and flowers
1 ½ tablespoons of honey
1/3 cup cider vinegar
1/3 cup sunflower or corn oil
2 teaspoons fresh chopped mint
Salt and Pepper
Serves 4 - 6
Rinse greens and flowers, make sure it is clean and pat dry. In a salad bowl, combine honey and vinegar. Gradually whisk in oil. Add mint and seasoning to taste with salt and pepper. Add greens and flowers and toss gently. Serve immediately
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