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Sweet Violet Vinaigrette

Sweet Violet Vinaigrette
Number of Servings
8 (about 1 cup)
Ingredients
  • [q:3/4] cup olive oil
  • [q:1/2] cup infused viola vinegar
  • 1 tsp raw honey
  • Salt and pepper
Directions
  1. Mix olive oil with infused viola vinegar.
  2. Add honey, and salt and pepper to taste. Mix well.
Nutrition Info
185 Calories, 0 g Protein, 0 mg Cholesterol, 1 g Carbohydrates, 1 g Total sugars (1 g Added sugars), 0 g Fiber, 20 g Total fat (3 g sat), 82 mg Sodium, [nutrition:1] Vitamin E, Vitamin K

Sweet Violet Vinegar

Sweet Violet Vinegar
Ingredients
  • [q:1/2] to [q:3/4] cup freshly picked viola flowers*
  • Raw apple cider vinegar

* Make sure you are positive the flowers you harvest are from the Viola spp. Don’t be fooled by the African violet, which is not edible.

Directions
  1. Fill half to three-quarters of a clean, [q:1/2]-pint (8 ounces) mason jar with freshly picked viola flowers.
  2. Add raw apple cider vinegar, and fill to about (about [q:1/4]-inch from the lid.
  3. Cover and let the mixture sit overnight in a cool, dry place.

Spring Tuna Salad

Spring Tuna Salad
Prep Time
20 minutes
Number of Servings
Serves 2
Ingredients
  • 1 (6 oz) can water-packed albacore tuna
  • [q:3/4] cup finely chopped Honeycrisp, Gala, or Fuji apple
  • [q:1/2] cup finely chopped green bell pepper
  • [q:1/2] cup finely chopped scallions, green and white parts
  • 2 Tbsp fresh lemon juice
  • Salt to taste
  • Ground black pepper
  • 1 Tbsp canola oil
  • [q:1/3] cup chopped fresh dill
  • 2 tsp grated lemon zest
  • 4 butter or Boston lettuce leaves
  • 4 slices European cucumber
  • 2 lightly packed c watercress sprigs
Directions
  1. In a mixing bowl, finely flake tuna with a fork.
  2. Mix in apple, green pepper, and scallions. Add lemon juice and salt and pepper to taste. Toss to combine. Mix in canola oil. The salad may be covered and refrigerated for up to 4 hours.
  3. When ready to serve, mix in dill and lemon zest.
  4. Line 2 salad plates each with 2 lettuce leaves. Add 2 cucumber slices. Mound one-half of tuna salad on each plate. Surround with watercress sprigs. Serve.
Nutrition Info
220 Calories; 10 g Total fat (1 g sat); 12 g Carbohydrates; 22 g Protein; 3g Fiber; 55 mg Sodium