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Pansy Salad

Blossom Lady
May 04, 2024 05:43 AM
Pansy Salad

This simple arugula salad is a fun and colorful way to use edible flowers in the cooler months!

This Pansy Salad with blood orange vinaigrette will bring some color to your menus using edible flowers that thrive year round!

Some large supermarkets stock edible flowers in little plastic tubs in the produce section. Or you can visit your local garden center to find them, and be sure to ask for pansies that haven’t been sprayed or treated with chemicals.

I think they have an herby flavor, with a hint of mint. They’re not overpowering in any way. Just remove the stems and use the whole blossom.

Let's see the ingredients of the Salad, so you'll have a good first try of the pansies.

  • 6 cups baby arugula
  • 1 apple, very thinly sliced
  • 1 carrot
  • 1/4 red onion, very thinly sliced
  • handful of assorted fresh herbs such as basil, oregano, thyme, leaves only
  • 1-2 ounces creamy goat cheese, use crushed pistachios for vegan
  • pansies, stems removed

  • juice of 1 blood orange, about 1/4 cup
  • 3 Tbsp olive oil
  • 2-3 Tbsp champagne vinegar, or other mild white vinegar
  • pinch salt

Prep Time:
10 minutes
Total Time:
10 minutes
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