Floral salad / By: Adela from Cocinology
What’s your excuse for not eating more vegetables? Mine was a mix between “I’m too lazy to wash vegetables” Yes “They don’t have any flavor to me.” It was after the meeting Orchard that life has become simpler, because their doughs don’t need to be washed, they arrive ready to eat, just serve them and that’s it! The best.
But of course then comes the question of flavor… And for this you don’t need much, a 50-50 mixture of olive oil and balsamic vinegar or wine vinegar may suffice. But today I bring you a salad recipe with a wonderful vinaigrette for you to make again and again!
If you want to include more vegetables in your meals, I recommend cleaning, cutting and refrigerating all the vegetables you will use during the week in airtight containers, so all you have to do is take them out and serve them. This #mealprep routine is one of my New Year’s resolutions and it has been super helpful! So prepare your apron, it will take little time and will save you hours of work during the week!
INGREDIENTS
FOR THE SALAD:
- 1 pack of special salad mix Orchard
- 1 grated carrot
- 1 cup chopped red cabbage
- 1/2 cup pre-cooked lentils
- 1/2 cup pumpkin seeds
- 1 Mix of Pomario edible flowers
FOR THE VINAIGRETTE:
- 1/4 cup extra virgin olive oil
- Juice of 1 large lemon
- 1/2 tablespoon of liquid stevia
- 2 cloves of garlic finely chopped
- 1/2 teaspoon dried thyme
- 1/2 tablespoon dried oregano
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
PREPARATION
- Mix all the vinaigrette ingredients in a bowl and set aside.
- On a serving plate, arrange a base of Pomario salad.
- Add the carrot, cabbage, lentils and pumpkin seeds and mix with your hands so that the colors spread throughout the salad.
- Decorate with edible flowers
- Serve the salad in the center of the table with the vinaigrette on the side so that each diner can add the quantity they want. Enjoy!
