Pretty Spring Greens Salad

Apr 13

Spring Salad - Local Producehttps://www.youtube.com/watch?v=Xt3H_LTnzpUhow to make the rainbow carrot roses for the salad2023-02-20

Spring Salad

Yield 2

Author Judy Doherty

Prep time

10 Min

Total time

10 Min

A beautiful salad with carrot roses, fresh edible flowers, spring greens, and fruit. The important part of making this salad is finding local ingredients and having fun!

Ingredients

2 cups spring lettuce greens
1/2 cup watercress
6 edible flowers (optional, found in your grocery produce section)
3 each rainbow carrots
4 each strawberries, hulled and cut in quarters but kept in one piece
4 croutons from French bread (4 very thin slices toasted)
2 tablespoons vinaigrette dressing

Instructions

Rinse the greens and spin dry. Rinse the watercress and pat dry.
Arrange the greens in a large bowl. Place the flowers around in an even manner so the colors are distributed evenly.
Shave the carrots longways on a mandolin or use a vegetable peeler. Roll them into roses with the skinny end going in the center. As you roll each piece place it in the salad bowl.
Add the strawberries in the center. Add the croutons around the edge.
Serve the salad with the dressing on the side.

Nutrition Facts

Calories

278.72

Fat

10.89 g

Sat. Fat

1.89 g

Carbs

39.21 g

Fiber

5.32 g

Net carbs

33.88 g

Sugar

9.12 g

Protein

7.76 g

Sodium

342.59 mg

Cholesterol

0 mg

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it # foodandhealthrecipes

#meatless

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.