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Beautiful Salad With Purslane, Red Cabbage, Santa Rosa Plums And Sunflower Petals Recipe
Add a photoServings: 1
Ingredients
- 1 bn purslane (available at farmer's markets and some supermarkets)
- 1 sm red cabbage
- 4 x Santa Rosa plums Petals from one pesticide-free sunflower (about 1/2 c.)
- 1/4 c. extra virgin extra virgin olive oil
- 10 lrg basil leaves, finely minced
- 3 Tbsp. white wine vinegar Salt and fresh-cracked black pepper to taste
Directions
- To prepare salad: Pluck leaves of purslane, discarding thick stems. Reserve leaves. Slice red cabbage very thinly and set aside. Cut plums into segments.
- Remove petals from sunflower (a pompon sunflower is best). Combine all ingredients in a bowl and toss lightly to blend.
- To prepare vinaigrette:Whisk all ingredients together till thoroughly incorporated. Drizzle over salad and toss to combine.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 630g | |
| Calories 621 | |
| Calories from Fat 482 | 78% |
| Total Fat 54.59g | 68% |
| Saturated Fat 7.63g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 105mg | 4% |
| Potassium 992mg | 28% |
| Total Carbs 33.29g | 9% |
| Dietary Fiber 14.3g | 48% |
| Sugars 18.29g | 12% |
| Protein 7.44g | 12% |
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