spring is here.

Ingredients

baby spring greens mix: 5 ounce

sweet onion (such as Vidalia Maui, or any generic sweet onion):
1 small

assorted edible flowers

dressing (of choice): 1/4 cup

Instructions

Peel and slice the onion into paper thin rounds. The easiest way to do this is with a mandoline slicer. if you don't have one, just get them as thin as you can. Separate the rings.
Put the dressing at the bottom of a very large salad bowl.
Put the greens and onions into the bowl, but don't mix with the dressing.
Scatter the edible flowers across the top of the salad.
Bring the salad to the table and toss with the dressing just before serving.
Alternately you can serve the dressing on the side.

Be careful to only use the blossoms of these edible flowers…other parts of the plant, such as the leaves, etc., may be inedible.
To store edible flowers for a short time, either put them in water, if they still have their stems, and put that in the refrigerator, or line a plastic storage container with a damp paper towel and lay them out in a single layer, cover, and put in the refrigerator. Plan to use them asap.
If you have a green thumb, you can buy collections of edible seeds to grow an edible flower garden right in your own yard.

“Don’t pour your dressing over baby greens and try to toss them, the dressing will saturate the delicate leaves, and they’ll wilt and stick together. Not a good thing. I suggest one of two things: either serve the salad dry, and let everyone drizzle dressing on their own plate, or put the dressing at the bottom of the bowl, top with the lettuce, and toss just before serving, right at the table.”

Recipe was originally posted on the view from great island