Just come back from my local Food Assembly and I picked up some lovely greens along with some colourful edible flowers, (thank you to Rhone Cottage http://www.rhonecottage.co.uk/ ) so eager to try them I quickly put together some leftovers from my fridge and created this lovely little summer salad. The weather was glorious outside and warm so no better time than to have a lovely refreshing salad.

Handful of mixed salad leaves, I had rocket, baby leaf, kalette leaf, pea shots and Red Chard

Handful baby tomatoes – cut in half

Handful of Cucumber – cut into chunks

5 slices of smoked streaky bacon

1 tbsp bruschetta sauce mix

Spring Salad Flowers

1 tbsp Olive oil

1 tbsp balsamic vinegar

1. Put salad leaves, tomatoes and cucumber into a bowl and mix with the balsamic vinegar and olive oil vinaigarette.
2. Fry the bacon until slightly crispy and drain off excess oil.
3. Mix the bacon with the bruschetta mix and add to the salad.
4. Place your spring salad flowers on top and serve. I also grated a little parmesan on top (optional)