Confetti Salad With Calendula Petals

From The Old Farmer's Almanac Garden-Fresh Cookbook

Salads Recipes

Yield: 6 servings

This salad is almost too beautiful to eat.

Salad

• 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

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

Dressing

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

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.

Find Similar Recipes

• By Category
  • Salads Recipes
• By Course
  • Salads Recipes
• By Preparation Method
  • No Cook Recipes