Confetti Salad With Calendula Petals
By Yankee Magazine|Jan 24 2011|
This salad is almost too beautiful to eat.
Yield
6 servings
Salad
Ingredients
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
Instructions
In a large bowl, mix the salad greens with the cabbage. Add the red pepper, avocado, onion, orange slices, almonds, and calendula petals.
Dressing
Ingredients
2 tablespoons red-wine vinegar
6 tablespoons canola oil
salt and pepper, to taste
Instructions
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.
