Mixed Greens & Edible Flowers with Chive Blossom Dressing

www.nextwavesttudios.comSick of the same ole salad?? Change it up this week for healthy eating week! Make your own salad dressings! Cut back on fat and calories, save money, and change it up for different flavors every time. Try my new salad and learn how to make my chive blossom dressing recipe!

Mixed Greens & Edible Flowers with Chive Blossom Dressing

Salad

  •  1 cup Arugula
  •  1 cup Bibb lettuce
  •  1 cup micro greens
  •  1/8 cup Nasturtiums
  •  1/8 cup Pansies or Marigolds
  •  2 ounces of goat cheese (Optional- adds more taste and depth to the salad)

Chop Bibb lettuce. Place Bibb, Arugula, and micro greens on separate plates. Top with edible flowers and goat cheese if you wish. Pour chive blossom dressing on top.

Chive Blossom Dressing

  •  1 ½ cups chive blossomswww.nextwavestudios.com
  •  2 ½ cups white vinegar

In a Mason jar, fill ¾ of the way with chive blossoms. Fill the jar with white vinegar. Store in a cool, dark place for up to two weeks. The vinegar will change to a light pink color. Drain out the liquid and compost remaining flowers.

 

 

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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