Tonight’s dinner includes the prettiest salad ever with colorful greens and edible flowers, all from our garden!
I used a variety of mixed greens from our garden, including beet leaves. For a little extra spice and color, I added a bunch of edible flowers: chive flowers, flowers from my lettuce plants, and marigold petals. I topped it off with a little salt, pepper, rice vinegar, and extra virgin olive oil.