Confetti Salad with Calendula Petals

From Old Farmer's Almanac — January 2004

Salads Recipes

Yield: 6 servings

Calendula petals are edible, their flavor described by some as peppery or spicy. They are often used in recipes for their perky color and make a striking garnish for beverages as well. The dried petals can be ground and used in place of saffron, to add color to foods such as rice, breads, butter, cheeses, custards, and liqueurs. The fresh petals can be tossed into soups, stews, and salads as well as fish and poultry dishes.

• Salad:
• 8 cups mixed salad greens
• 1/3 cup shredded red cabbage
• 1/2 sweet red pepper, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup thinly sliced red onion
• 1 orange, peeled and outer membrane removed, then halved and sliced crosswise
• 1/4 cup sliced almonds
• 1/4 cup fresh calendula petals
• Dressing:
• 2 tablespoons red-wine vinegar
• 6 tablespoons canola or vegetable oil
• salt and freshly ground pepper, to taste

Wash and dry salad greens and mix with cabbage. Top with red pepper, avocado, onion, orange slices, almonds, and calendula petals. When ready to serve, add dressing ingredients to a small jar with a lid, shake to combine, and pour over salad. Toss to coat.

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