Spring has definitely sprung in our little corner of the world and it’s definitely a sight for winter sore eyes. We’ve got dogwoods blooming, daffodils greeting us along the driveway and tiny blossoms of every hue imaginable popping up here there and everywhere.
Scott planted tons of tiny-flowered pansies (violas) last fall and they are surely in their glory right now. I couldn’t help but use them to garnish this delicious blueberry salad, although they are totally optional and could be exchanged for any other edible flowers (there’s a list of common ones in the post).
I think you’ll want to add this delicious, vibrant salad to your spring and summer recipe arsenal. It’s perfect for picnics, potlucks, parties and get-togethers of any type.
Check it out! Hurray for spring! 🙌 🙌 🙌