Lately I've been using dinner salads as a place to finish up all of our leftover side dishes (grain salads etc) along with getting my daily intake of ferments, and foraged goodies.  

Yep, I said FORAGED goodies.  The weather finally broke and the green things are HERE!   It's almost impossible to go outside with my girls lately and NOT pick up a few flowers.  

This absolutely isn't a new topic for me.  Last year I covered the use of foraged wild sweet violets, bittercress flowers, and onion grass in this gorgeous post. 

This time around, I kept it simple and added the flowers to our salad plates along with baby dandelion greens, homemade purple sauerkraut, and a Quinoa salad made with some of this season's first onion grass (which, for all intents and purposes tastes very much like mild chives.  I substituted Onion grass for the green onions called for in the original recipe, and carrots for the daikon radish). There's also a couple dolmades on there.  I cheated and bought those from the Greek bar at the store, BUT here's a recipe for those as well!

And here it is, in all it's HUMONGOUS dinner salad glory.

 

Ingredients for Quinoa Salad

Enjoy!!