This salad was prepared by Liz Barbour and served at our February meeting as part of the “Cooking & Gardening with Edible Flowers” demonstration she gave.

Serves 8

¼ cup Balsamic Vinegar
¾ cup Olive Oil
3 oz. Mixed Greens
3 oz. Baby Arugula
¼ small Red Cabbage, shaved
¼ cup frozen Petite Peas, thawed (not cooked)
2 tbs. Red Onion, chopped
2 tbs. fresh Dill, chopped
2 tbs. fresh Mint, chopped
Kosher Salt, to taste
fresh ground Black Pepper, to taste

1. To make vinaigrette, whisk together the balsamic vinegar and olive oil. Set aside.
2. In a large bowl, combine the remaining ingredients, except for salt & pepper. Toss the salad with enough vinaigrette to lightly coat it. Season with salt & pepper.
3. Divide salad among individual plates and serve immediately.

 Note: Add other greens (Baby Kale comes to mind), herbs and edible flowers as desired to this flexible recipe. Just make sure they are absolutely fresh!