Return to Content

Confetti Salad With Calendula Petals

Confetti Salad With Calendula Petals
0 votes, 0.00 avg. rating (0% score)
by

Yield: 6 servings

This salad is almost too beautiful to eat.
Confetti Salad With Calendula Petals

Salad

Ingredients:

  • 8 cups torn mixed salad greens
  • 1/3 cup shredded red cabbage
  • 1/2 red bell pepper, thinly sliced
  • 1/2 avocado, pitted, peeled, and sliced
  • 1/4 cup thinly sliced red onion
  • 1 orange, peeled, sliced in half-rounds, and seeded
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup fresh calendula petals

Instructions:

In a large bowl, mix the salad greens with the cabbage. Add the red pepper, avocado, onion, orange slices, almonds, and calendula petals.

Dressing

Ingredients:

  • 2 tablespoons red-wine vinegar
  • 6 tablespoons canola oil
  • salt and pepper, to taste

Instructions:

Put the vinegar, oil, and salt and pepper into a small bowl or jar with a lid and whisk or shake to combine.
Pour the dressing over the salad and toss to coat.
Updated Monday, January 24th, 2011
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111