Flower Pot Salad Recipe
Description
If you’re in the mood for something delicious and creative, the Flower Pot Salad is the perfect dish to try. This salad is made with a variety of fresh vegetables, herbs, and flowers that are arranged in a flower pot and served as an appetizer. It’s a unique and flavorful dish that’s sure to be a hit at any gathering. The flower pot adds a whimsical touch to the dish, and the combination of flavors and textures is sure to please any palate.
The Flower Pot Salad is a great way to use up any leftover vegetables you have in the refrigerator. It can be served as a side dish or as an appetizer. It’s also a healthy and nutritious dish that is packed with vitamins, minerals, and antioxidants. It’s a great way to get your daily dose of fruits and vegetables without having to sacrifice flavor.
Prep Time
This dish takes about 10 minutes to prepare, and it can be served immediately or refrigerated and served later. The ingredients can be prepped in advance, so you can just assemble the dish when it’s time to serve it.
Cook Time
The Flower Pot Salad doesn’t need to be cooked. Simply prepare the ingredients and assemble the dish in the flower pot and it’s ready to serve.
Ingredients
- 1 head of lettuce, chopped
- 2 carrots, shredded
- 1 cucumber, sliced
- 1 red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh herbs (parsley, chives, basil, etc.), chopped
- 1/4 cup fresh edible flowers (e.g. pansies, violas, calendulas, etc.)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
Instructions
1. Start by washing and preparing all of the vegetables and herbs. Chop the lettuce, shred the carrots, slice the cucumber, and dice the bell pepper.
2. Arrange the vegetables and herbs in a flower pot. Layer the lettuce, carrots, cucumber, bell pepper, tomatoes, and herbs in the pot. You can arrange the vegetables in a decorative pattern if desired.
3. Sprinkle the edible flowers over the vegetables and herbs. You can use any type of edible flower, such as pansies, violas, calendulas, etc.
4. Whisk together the olive oil, balsamic vinegar, salt, and pepper in a small bowl. Pour the dressing over the salad and gently stir to combine.
5. Serve the Flower Pot Salad immediately, or refrigerate for up to 3 days.
Equipment
- Mixing Bowl
- Whisk
- Flower Pot
Notes
This salad can be served as a side dish or as an appetizer. If you’d like to make it into a main dish, add cooked chicken or shrimp.
Nutrition: Per Serving
- Calories: 110
- Fat: 7g
- Carbohydrates: 8g
- Protein: 2g
- Fiber: 2g
- Sugar: 3g
Recipe Tips
For a vegan version of this salad, omit the olive oil and replace it with a vegan-friendly oil, such as coconut or avocado oil. You can also add cooked quinoa or couscous for extra protein, or use a variety of vegetables such as zucchini, mushrooms, or red onions.
If you don’t have a flower pot, you can use any container that is oven-safe. A glass baking dish, pie plate, or even a cast-iron skillet will work.
To make this salad more flavorful, add a pinch of red pepper flakes or use a flavored balsamic vinegar, such as fig or raspberry.
Post a Comment for "Flower Pot Salad Recipe"