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Confetti Salad with Calendula Petals

Confetti Salad with Calendula Petals
Photo Credit
Becky Luigart-Stayner
The Editors
Yield
6 servings
Category
Salads
Course
Salads
Preparation Method
No Cook
Sources
Old Farmer's Almanac
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This bright salad is almost too beautiful to eat! Featuring calendula petals, cabbage, onions, oranges, and avocados, it will quickly become one of your favorites.

Calendula petals are edible, and some describe their flavor as peppery or spicy. They are often used in recipes for their perky color and make a striking garnish for beverages. The dried petals can be ground and used in place of saffron to add color to foods such as rice, breads, butter, cheeses, custards, and liqueurs. The fresh petals can be tossed into soups, stews, and salads, as well as fish and poultry dishes.

Ingredients
Salad:
8 cups mixed salad greens
1/3 cup shredded red cabbage
1/2 sweet red pepper, thinly sliced
1/2 avocado, sliced
1/4 cup thinly sliced red onion
1 orange, peeled and outer membrane removed, then halved and sliced crosswise
1/4 cup sliced almonds
1/4 cup fresh calendula petals
Dressing:
2 tablespoons red-wine vinegar
6 tablespoons canola or vegetable oil
salt and freshly ground pepper, to taste
Instructions

Wash and dry salad greens and mix with cabbage. Top with red pepper, avocado, onion, orange slices, almonds, and calendula petals. When ready to serve, add dressing ingredients to a small jar with a lid, shake to combine, and pour over salad. Toss to coat.

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The Old Farmer's Almanac Editors

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