Scale

4 cups of Spring Mix or other salad greens

1 cup of Carrot Tops

12 Fresh Basil leaves

1 cup of Edible Flowers such as Nasturtiums, Pansies, and Chive flowers

1/2 cup of Nasturtium leaves

2 Carrots

1 cup of purple Snow Peas

1/2 cup of Rainier Cherries

4 ounces of Goat cheese

Basil or Strawberry salad dressing

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Carefully spray the edible flowers with water and gently pat dry.
Add the 4 cups of Spring mix to a large bowl.
Cut carrot greens from their stems until you have one cup, and tear the basil leaves into half or thirds and add the basil and carrot tops to the greens and combine.
Peel and slice two carrots and add to the bowl.
Trim the ends from the purple snow peas and place them in the salad bowl.
Use a cherry pitter or cut the 1/2 cup of Rainier Cherries in half and add them to the salad.
Add the edible flowers and Nasturtium leaves to the bowl.
Crumble 4 ounces of goat cheese and add it to the salad. Toss with your favorite dressing and serve!

Eat this salad the same day you make it, it is best when fresh!

Depending on the time of year you make this salad, the ingredients will change. Here are some ideas to help you change this salad with the seasons:

Fall and Winter- Kale, Butternut or Delicata Squash, Cranberries, Apples, Brussels Sprouts, Cauliflower, and calendula or Borage for edible flowers

Other ideas for Spring and Summer- Leek Scapes, Radishes, Snap Peas, Asparagus, Mushrooms, Strawberries

Also try some herbed goat cheese for an added pop of flavor. You can use feta, or parmesan or queso fresco, or other harder crumbling cheeses.

You are not limited to these suggestions. Let your imagination go!