Spring Salad With Jasmine Flower Vinaigrette

The ingredient of Spring Salad With Jasmine Flower Vinaigrette

• 1 tsp lemon juice
• 5 jasmine flowers
• 1 tsp dijon mustard
• 3 tbsp apple cider vinegar
• 1 4 cup extra virgin olive oil
• 8 cups home grown mixed salad leaves such as baby endive baby spinach baby rocket coral green and baby beetroot leaves
• 1 cup edible flower blossoms such as lemon nasturtium pansies violets violas and borage

The Instruction of spring salad with jasmine flower vinaigrette

• place lemon juice jasmine flowers mustard vinegar and oil into a small bowl gently mix to form a creamy dressing the flavour from the jasmine flowers will add a touch of sweetness to the vinaigrette cover and refrigerate until ready to use
• wash and dry salad leaves then tear into bite sized pieces remove stems and then wash flowers gently just before serving whisk dressing then drizzle over salad leaves toss to combine then sprinkle with flowers and serve

Nutritions of Spring Salad With Jasmine Flower Vinaigrette

fatContent: n a
saturatedFatContent: 10 grams fat
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: 1 grams protein
sodiumContent: n a

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