Hibiscus Salad with Poppy Seed Dressing
April 22, 2015 21:10
| Recipe By: Kathy Casey, Renowned Chef, Mixologist and founder of Kathy Casey Food Studios® Liquid Kitchen® for Wild Hibiscus Flower Company |
| Serves 4 to 6 |
1 jar (250g) Wild Hibiscus Flowers in Syrup
1 tsp. poppy seeds
1 tsp. Dijon mustard
2 Tbsp. cider vinegar
3 Tbsp. olive oil
salt and pepper
6 cups mixed salad greens (about one 5-oz bag)
1 large orange, peeled and diced
Drain hibiscus flowers and reserve syrup. Cut each flower in quarters, set aside.
Combine the poppy seeds, mustard and cider vinegar in a large bowl. Add 1/4 cup of the reserved syrup.* Whisk in the olive oil and season to taste.
Add the greens to the dressing and gently toss. Divide among plates and scatter with orange pieces and hibiscus flowers. Serve immediately.
*Save remaining syrup to add to cocktails or lemonade.
