Flower Salad – Recipe Courtesy of Ellie Krieger, R.D.

Ingredients

• Flower:

  • 1 Cuties clementine
  • 9-10 thinly sliced strips red bell pepper, cut in 1-inch pieces
  • 1/2 grape tomato
  • 1 celery stick, cut to 3 inches
  • 2 small leaves romaine lettuce
  • 1 piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced

• Dip:

  • 2 tablespoons plain Greek yogurt
  • 1/2 teaspoon honey
  • 1/4 teaspoon fresh lemon juice

Directions

1. 1
   Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.
2. 2
   Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.
3. 3
   In small bowl, stir together yogurt, honey and lemon juice.
4. 4
   Serve dip in dish alongside flower, or in a mound underneath cucumber slices.

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