Editor’s note: We love Libbie Summers. She entertains without inhibition, plates with whimsy, and today, she’s cooking with creativity. Behold, her seven (yes, seven!) salad recipes — one for each color of the rainbow, and each of them healthy and delicious!
From Libbie: My mom loves flowers. As a child, I would bring her bouquets of dandelions picked from our forever overgrown back yard. Each time, as I presented mom with my flower weed gift, she would accept it like she was accepting an Academy Award. It always made me feel so special. This spring, I wanted to treat loved ones to a different kind of floral bouquet – one that was beautiful for the mind but had the extra benefit of being good for the body. This rainbow of edible flower-packed salads is not only stunning, but they are also packed with healthy nutrients. Make your mom, or guest, a salad inspired by their favorite hue. I’ll be making the yellow salad in honor of those long ago dandelion bouquets my mom loved so much.
*All greens should be thoroughly washed and dried prior to making salads. Feel free to mix and match with your favorite salad greens!
photos by chia chong