Salad Bouquet
Nutrition
Calories: 248 kcalCarbohydrates: 26 gProtein: 13 gFat: 24 gSaturated Fat: 10 gSodium: 120 mgFiber: 12 gSugar: 13 gVitamin A: 706.15 IUCalcium: 171 mgIron: 11 mg
Ingredients
- 4 whole large tomatoes
- 4 leaf red leaf lettuce rinsed and dried
- 4 leaf radicchio rinsed and dried
- 4 whole scallions rinsed and ends trimmed
- 4 each pansy or other edible flowers
- 4 whole asparagus spears blanched
- 20 whole enoki mushrooms rinsed, dried and trimmed
- 1/2 cup favorite salad dressing
- 8 slices cucumber
Instructions
- Using a melon ball scoop, cut into each tomato at the stem end and carefully remove all of the seeds and pulp. Cut a leveling slice at the bottom of each tomato so the tomato sits level on a plate.
- Place 1 leaf of the red leaf lettuce flat on a work surface and place 1 leaf of the radicchio directly on top. Place 1 each of all of the remaining ingredients (except use 4 to 5 mushrooms per serving) on top and roll up tightly. Repeat with remaining ingredients.
- Using scissors, snip off the bottom of each "bouquet" even with the scallion and place in the center of each tomato. Open slightly to display all of the greens.
- Spoon 2 tablespoons dressing in the center of each salad plate and place 1 tomato in the center. Arrange 2 cucumber rounds in the dressing and serve immediately.