March’s “Down on the Farm” column in the Nashua Telegraph Encore section had another wonderful recipe from Liz Barbour of the Creative Feast:
Serves 6-8
INGREDIENTS
- ¼ balsamic vinegar
- ¾ cup olive oil
- 3 ounces mixed mesclun greens
- 3 ounces baby arugula greens
- ¼ small red cabbage, shaved thinly
- ½ cup petite frozen peas, thawed
- 2 Tbs fresh red onion, minced
- 2 Tbs fresh dill, pulled into small pieces
- 2 Tbs fresh mint, sliced thin
- Kosher salt and Pepper, freshly ground
- Optonal: 1/3 cup assorted edible flower petals (pansy, violet, chive, marigold, dianthus, calendula, bee balm, tuberous begonias, day lilies, nasturtium)
- Additions: Sprouts, avocado slices, white beans (canned cannellini, drained and rinsed), cooked barley or other whole grain.
DIRECTIONS
- Whisk together the balsamic vinegar and the olive oil and set aside.
- In a large bowl, combine the remaining ingredients and toss the salad with the enough vinaigrette to lightly coat the salad. Season with salt and pepper.
- Divide salad among individual plates and serve immediately.
Serves 6-8