Salad Bouquet
This gorgeous salad is sure to impress. Twist any day into a special occasion by gathering the light and lacy DOLE Organic Spring Mix into a decoratively edible arrangement. Speckled with berries and herbs, this salad bouquet dazzles when drizzled with a brightly colored raspberry vinaigrette.
![salad_bouquet-v2](/-/media/project/dole/recipe-images/salad_bouquet-v2.jpg?h=600&w=1200&rev=259f758dfba8488d9c5628b508c3f713&hash=F4191E602E769509388FA2479AB1FB8F)
Ingredients
- 6 cups DOLE® Spring Mix or DOLE Organic Spring Mix
- ½ small yellow summer squash, thinly sliced
- 12 DOLE Strawberries, sliced
- 1 DOLE Carrot, peeled
- Sprigs of dill, tarragon, chervil or mint
- Edible flower petals, optional
Directions
- Arrange 1 1/2 cups salad blend on each of 4 dinner plates in the form of floral bouquets, making sure that some of the stems are at the bottom of the arrangements. Using a vegetable peeler, make “ribbons” of carrot. Collect the stems together and tie decoratively with carrot ribbons.
- Stud the salads with sliced summer squash, sliced strawberries and tiny sprigs or leaves of herbs.
- Scatter the edible flower petals over the salad, if desired.
- Drizzle your favorite raspberry vinaigrette dressing over the salads and serve.