We’re coming to the close of our ‘fantasy’ themed week of summer in my house. And since the initial recipe that I made was geared more towards the kiddos, I figured for this go-round I’d create something for the ADULTS. This fairy garden salad is loaded up with greens, sprouts, berries, and of course… edible flowers!
The way I see it? If I were a fairy, I would totally be eating flowers. That just seems like the fairy thing to do. Right? Right. That pretty light pink dressing there is definitely one of my new favorites. It’s got just enough tang and zip to make this salad really stand out. And of course… you can’t go wrong with PINK dressing.
The pink dressing here is heavy with red onion. In fact, that’s where it gets the most of it’s pink color from. All natural color there too. Between the red onion and the red wine vinegar in it, you end up with a soft pink dressing that just makes this salad even more appealing.
While my kiddo isn’t a fan of salad yet. She IS a fan of the edible flowers. Strangely. I guess the notion of being able to eat flowers never really crossed her mind until we went to the store and picked some up in the salad section.
All in all, with the veggie ribbons, fresh fruits, and sprouts, this salad really looks like a pretty little edible garden. It’s a good salad for meal-prepping too. Just keep the dressing separate until you’re ready to enjoy your beautiful bite of fairy goodness.
TheSkinnyFork.com A beautiful 'fairy garden' inspired salad made with plenty of greens, edible flowers, zucchini ribbons, and berries! That homemade pretty pink vinaigrette is the perfect addition. Prep Time: 10 Minutes • Cook Time: 0 Hours
Servings: 4 • Serving Size: 1 Prepared Salad • Calories: 302 • Fat: 28 g • Saturated Fat: 4 g • Carb: 13 g • Fiber: 4 g • Protein: 3 g • Sugar: 8 g • Sodium: 31 mg
Pink Vinaigrette Dressing:
• 1/2 C. Extra Virgin Olive Oil
• 1/4 C. Red Onion
• 2 Tbsp. Red Wine Vinegar
• 2 Tbsp. Lemon Juice
• 1/2 Tbsp. Sugar
• 1 Garlic Clove
• 1 Tsp. Dry Mustard
• Salt & Pepper to Taste
Salad:
• 6 C. Baby Spinach & Arugula
• 1 C. Alfalfa Sprouts
• 1 C. Sunflower Sprouts
• 1/2 Large Zucchini, Sliced into Ribbons
• 1 Large Carrot, Sliced into Ribbons
• 1/2 C. Blackberries
• 1/2 C. Blueberries
• 1/2 C. Strawberries
• Edible Flowers to Garnish
Directions:
Combine the ingredients for the vinaigrette together in a blender, food processor, or in the cup for an immersion blender to puree down into a beautiful pink dressing.
Set out four bowls (or containers) and place about 1 1/2 C. baby spinach & arugula, 1/4 C. sprouts, and 1/2 C. sunflower sprouts into each.
Then divide the zucchini and carrots evenly among the bowls, followed by the divided black berries, blueberries, and strawberries.
Finally garnish with some edible flowers and about 1/4 C. of the dressing.
Enjoy right away or store in an airtight container in the fridge for 3-4 days!
Step-by-Step Photos:
Nutritional Claims: Low Carb • Low Sodium • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
