Just come back from my local Food Assembly and I picked up some lovely greens along with some colourful edible flowers, (thank you to Rhone Cottage http://www.rhonecottage.co.uk/ ) so eager to try them I quickly put together some leftovers from my fridge and created this lovely little summer salad. The weather was glorious outside and warm so no better time than to have a lovely refreshing salad.
Handful of mixed salad leaves, I had rocket, baby leaf, kalette leaf, pea shots and Red Chard
Handful baby tomatoes – cut in half
Handful of Cucumber – cut into chunks
5 slices of smoked streaky bacon
1 tbsp bruschetta sauce mix
Spring Salad Flowers
1 tbsp Olive oil
1 tbsp balsamic vinegar
- Put salad leaves, tomatoes and cucumber into a bowl and mix with the balsamic vinegar and olive oil vinaigarette.
- Fry the bacon until slightly crispy and drain off excess oil.
- Mix the bacon with the bruschetta mix and add to the salad.
- Place your spring salad flowers on top and serve. I also grated a little parmesan on top (optional)