Mixed garden salad with rocket dressing and colourful flowers

Name: Mixed garden salad with rocket dressing and colourful flowers
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 small bunch (about 60 g) Rocket; 2 TABLESPOONS Mayonnaise; 1-2 TABLESPOONS Lemon juice; 125 g Whole milk yoghurt; 3-4 Tbsp Oil; 4 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Babyleaf mix (e.g. rocket, mini beet leaves, lamb's lettuce, frisée); 6–8 edible orchids; 1 pack of Horned Violet

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 4

1 small bunch (about 60 g) Rocket
2 TABLESPOONS Mayonnaise
1-2 TABLESPOONS Lemon juice
125 g Whole milk yoghurt
3-4 Tbsp Oil
4 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Babyleaf mix (e.g. rocket, mini beet leaves, lamb's lettuce, frisée)
6–8 edible orchids
1 pack of Horned Violet

Directions

1
For the dressing, clean, wash and drain the rocket. Puree mayonnaise, lemon juice, yoghurt, oil and milk. Cut the rocket into small pieces, add and puree briefly (dressing should be light liquid).
2
Season dressing with salt, pepper and possibly some lemon juice. Wash Babyleaf mix and drain well. Sort the flowers. Set some flowers aside for garnishing. Mix the remaining flowers and salad mix and fold in 1/2 of the dressing loosely.
3
Arrange the salad in a large bowl and garnish with the flowers. Add the remaining dressing.