Fit For Friday

Light and fresh red rose petals salad with beetroots.  I am very fortunate that I have the raw beetroots from my potted garden.  Boil fresh beetroot until softened then peel and slice.  Have any leafy greens as you wish, what I had were some french sorrels, shredded iceberg lettuces and also red grapes, one boiled egg, mix fresh herbs (thyme, parsley), cooked brown onion and last but not least red rose petals.  The dressing is so simple, lemon juice, salt and olive oil.  Garnish the salad with small croutons and spread cheese.

Red Roses Petals Salad With Beetroots

Fit For Friday

You can add in goat cheese, Feta if you wish.  Different dressing that may be good too is yoghurt and herbs.

Preparations

(It is assembled salad)

Wash the icy berg lettuce, then shred.

Place on a platter

Wash the rose petals and the herbs

Cut and slice the egg and beetroots

Get the croutons and cheese spread readily

The dressing: 

2 tablespoons oil, mix with 1 tablespoon fresh lemon juice and salt to taste

Arrange all the salad ingredients on top on a platter, then drizzle the dressing on top.

You don't need to toss them.

Wash the rose petals, herbs and green, then

dry them in a salad spinner.

The salad is ready to serve.

Tuna Salad Garnished With Stuffed Pumpkin Flowers

 The Tuna Salad is a Yellowfin Tuna out of a tin, dress in lime juice. Olive oil and red sliced onions.  Serve the salad, garnished with stuffed pumpkin flowers.  I did not use the batter for the pumpkin flowers; instead I used egg white lightly beaten.

Preparations

The Salad is ready to serve

Today is Good Friday, most people traditionally don't eat meat, but fish, so these salads are Fit For Friday.  However, you could serve them on any day.

The Next Post is Cooking For Easter

Stay Tuned

Susy