Wild Violets in Salad
Wild Violets I picked in our field. They were plentiful!
2 cups organic salad greens
3 organic mini sweet peppers, red and orange
1/2 organic tomato
A small handful of purple violet wildflowers heads (clean and untreated)
Several slices of purple onion
1/3 cup spinach
Directions:
1. Dice peppers and clean out the seeds. Dice spinach and tomato. Slice onions. Mix all ingredients except wildflowers.
2. Scatter wildflowers over top for a beautiful display.
Really refreshing! I serve mine with the White balsamic dressing below.
Dressing:
1/2 cup white balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp sugar
1 tsp water
1/4 tsp sea salt
1 clove garlic minced
1/8 tsp freshly ground black pepper
1/4 tsp dried or fresh basil
Combine all in a shake-able container with a lid. Refrigerate for a few hours. When ready to serve make sure the lid is on tight and shake vigorously. Adjust the ingredients to taste.
Dried violets on yogurt!
DISCLAIMER-The content of this article is for educational purposes only. Before using or ingesting any wild herb or plant for edible or medicinal purposes, please consult a physician, medical herbalist, or other suitable professional for advice. Be overly cautious when foraging, don't eat anything in the wild you are unsure of, and never harvest more than half of a patch of any given plant. .
