Recipe: Light, flowery salad with orangey vinaigrette
MANILA, Philippines — Have you ever thought that you could not eat flowers? Well, there are quite a few types of flowers that you can eat, and these include squash flowers and katuray.
Decorative flowers have also been grown organically so that they could be safely eaten. They are called edible flowers, and they are usually included in salads for color and garnish.
If you come across some edible flowers when you shop, especially in weekend markets, you can add orangey vinaigrette to make a light and flowery salad.
Here is a recipe from The Maya Kitchen.
Fleur Salad with Orangey Vinaigrette
INGREDIENTS:
For the salad:
mix of edible flowers
mix of greens
apple, sliced into thin wedges
For the orangey vinaigrette:
zest of 1 pc. orange
3/4 cup freshly-squeezed orange juice
3 tbsps. white wine vinegar
1/4 cup honey
1/2 cup extra virgin olive oil
Salt and pepper, to taste
PROCEDURE:
1. Combine the edible flowers, greens and apple slices in a salad bowl and set aside.
2. In another bowl, combine the orange zest, orange juice, white wine vinegar, honey, olive oil, salt and pepper. Whisk until all are incorporated.
3. Drizzle or toss the salad.
*Tip: Canned sweetened orange juice may be substituted for the freshly-squeezed juice.
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