Salad with wild herbs and edible flowers

Salad with wild herbs and edible flowers

2 servings as a main course; 4 servings as a side dish
Preparation Time: 15 minutes

Ingredients:

From forests or meadows:

• 2 handfuls of dandelion leaves
• Some dandelion flowers
• Some daisies
• Some sprigs of wild thyme

From the garden:

• 2 handfuls of garden salad
• 1 handful of fresh spinach
• 1 handful of rocket salad

For the dressing:

• 4 tbsp of olive oil
• 4 tbsp apple cider vinegar
• 1 pinch of herbal salt

For the topping:

• 1/2 pkg. of LAND-LEBEN ORGANIC Spelt soup and snack pearls {corresponds to 50 g}

Preparation:

Wash the lettuce and edible flowers. Season the dandelion leaves, lettuce and spinach with oil, vinegar and salt. Decorate the salad with edible flowers, wild thyme and LAND-LEBEN ORGANIC Spelt soup and snack pearls.

TIP: The dish goes well with a herbal lemon water. To make this, mix water with herbs and lemon wedges and leave to sit for an hour.