Florida Summer Salad
Toss together approximately 3 cups of edible leaves,
in any variety from the following list:
Sweet Potato
Malabar Spinach
Okinawan Spinach
Jewels of Opar
Cranberry Hibiscus (False Roselle)
Purslane
Native Blue Violets
¼ cup Italian Arugula
¼ cup Green Bell Peppers
¼ cup Green Onions
½ cup Cheese Cubes
½ cup Hard Boiled Eggs
½ cup Cherry Tomatoes
¼ cup Sunflower Seeds
1. Toss bowl ¾ full with assortment of rinsed, cut and/or ripped to bite size
pieces of edible leaves.
2. Sprinkle Italian Arugula leaves over the top.
3. Cut green bell peppers into bite-sized pieces and sprinkle over the top.
4. Snip green onions into little squares with scissors all over the top
5. Cut cheese into cubes and sprinkle over top.
6. Sprinkle hard boiled eggs cut into chunks over top.
7. Sprinkle Cherry Tomatoes over the top.
8. Sprinkle Sunflower Seeds over the top.
Italian Peanut Oil/Lemon Dressing
Mix together and let sit overnight for best flavor:
8 Tbsp. Peanut Oil
3 Tbsp. Lemon Juice
½ Tsp. dry or 4 leaves fresh, cut Basil
½ Tsp. dry or 4 sprigs fresh, crushed Oregano
1-2 Cloves rated or Crushed Garlic
More: Florida Fresh Summer Fruit Delight
Enjoy!
