Summer Floral & Greens Salad

A colorful summer salad of greens, plums, radish, blueberries, and edible flowers, finished with a light vinaigrette.

Total Time:

Yield:

6 servings

1 cup baby arugula

1 cup red-veined sorrel microgreens

½ cup spring mix

1 plum, pitted and cut into slices

1 purple daikon radish, thinly sliced

¼ cup large blueberries, halved

1 cup organic edible flowers, such as edible marigolds, nasturtiums, pansies, dianthus and/or begonias

1 cup assorted microgreens and herbs

¾ cup bottled vinaigrette dressing

Combine arugula, sorrel microgreen and spring mix on a serving platter. Arrange plum slices, radish slices and blueberry halves on top. Top with edible flowers and microgreen and herb mix. Serve with dressing, if desired.

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