Edmond Tulip Festival Salad with Lemon Vinaigrette
A spring-inspired salad featuring edible tulip petals, crisp vegetables, and a bright lemon dressing, celebrating Edmond's famous tulip festivals. This american-inspired salads ready in about 15 minutes pairs (100g) mixed greens, sliced (75g) cucumber, sliced (30g) radishes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups (100g) mixed greens
- 1/2 cup, sliced (75g) cucumber
- 1/4 cup, sliced (30g) radishes
- 1/4 cup (15g) edible tulip petals
- 1/4 cup, halved (37g) cherry tomatoes
- 1/4 cup, thinly sliced (30g) red onion
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) white wine vinegar
- 1 tsp (5g) Dijon mustard
- 1/2 tsp (2g) honey
- 1/4 tsp (1.5g) salt
- 1/8 tsp (0.5g) black pepper
Instructions
- Step 1: Combine 100g mixed greens, 75g sliced cucumber, 30g sliced radishes, 15g edible tulip petals, 37g halved cherry tomatoes, and 30g thinly sliced red onion in a large bowl for a vibrant festival-inspired salad.
- Step 2: Whisk 30ml olive oil, 15ml white wine vinegar, 5g Dijon mustard, 2g honey, 1.5g salt, and 0.5g black pepper in a small bowl until fully emulsified; pour over salad.
- Step 3: Toss gently until all ingredients are evenly coated, then serve immediately to maintain crispness and vibrant color.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Edmond Tulip Festival Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Edmond Tulip Festival Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (100g) mixed greens from drying out.
Can I substitute ingredients in Edmond Tulip Festival Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Edmond Tulip Festival Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Edmond Tulip Festival Salad with Lemon Vinaigrette?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
