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Spinach Salad with Berries and Flowers




Source of Recipe


seattletimes


List of Ingredients




Vinaigrette:

3 tablespoons dry white wine
2 tablespoons raspberry vinegar
2 tablespoons lime juice
¼ cup extra-virgin olive oil
1½ teaspoons minced fresh lavender or ¾ teaspoon dried lavender (or substitute fresh thyme)
1 tablespoon sugar
¼ teaspoon salt
Freshly ground black pepper to taste

Salad:

2 golden beets or 1 red beet
2 bunches spinach
½ medium cucumber, peeled, seeded and diced
1 cup baby yellow tomatoes, halved
1 avocado, peeled, pitted and diced
1 cup raspberries or halved strawberries
½ cup edible flower petals



Recipe



1. To prepare vinaigrette: In a medium-size jar, combine wine, vinegar, lime juice, olive oil, lavender or thyme, sugar, salt and pepper. Close jar and shake well to combine. Refrigerate until ready to use. (Shake vigorously before pouring over the salad.)

2. To prepare salad: Trim beets if necessary, then wrap in foil, place in a small baking pan and roast in a preheated 350-degree oven about 45 minutes. Test for tenderness by piercing with a small sharp knife into the center of each beet. Continue roasting if necessary. Then cool, peel and dice the beets. Refrigerate until ready to serve.

3. Stem spinach and wash the leaves in several changes of water. Pat dry with kitchen towels. Wrap in paper towels and refrigerate.

4. Just before serving, tear spinach into pieces and place in a bowl. Add beets, cucumber, tomatoes and avocado. Toss with about three-fourths of the dressing. Carefully fold in berries. Add remaining dressing if necessary. Garnish with flower petals. Note: Be sure lavender is food grade and is pesticide-free.