{"id":18948,"date":"2019-05-10T12:33:09","date_gmt":"2019-05-10T19:33:09","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=18948"},"modified":"2019-05-10T12:33:09","modified_gmt":"2019-05-10T19:33:09","slug":"recipe-hibiscus-salad","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipe-hibiscus-salad","title":{"rendered":"Recipe: Hibiscus Salad"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"500\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-18949 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/recipe-Four-Seasons-Hibiscus-Salad-750x500.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/04\/20111631\/recipe-Four-Seasons-Hibiscus-Salad-750x500.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/04\/20111631\/recipe-Four-Seasons-Hibiscus-Salad-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/04\/20111631\/recipe-Four-Seasons-Hibiscus-Salad-1024x683.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/04\/20111631\/recipe-Four-Seasons-Hibiscus-Salad-768x512.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/04\/20111631\/recipe-Four-Seasons-Hibiscus-Salad-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/04\/20111631\/recipe-Four-Seasons-Hibiscus-Salad-800x533.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/04\/20111631\/recipe-Four-Seasons-Hibiscus-Salad-1160x773.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/04\/20111631\/recipe-Four-Seasons-Hibiscus-Salad-80x53.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/04\/20111631\/recipe-Four-Seasons-Hibiscus-Salad.jpg 1500w\" ><\/figure>\n\n\n<p>Be the star of your summer potluck with this floral and fruity salad from Saguaro Blossom at <a href=\"https:\/\/www.fourseasons.com\/scottsdale\/\">Four Seasons Resort Scottsdale at Troon North<\/a>.<\/p>\n\n\n<p>3 oz. Mixed baby kale<\/p>\n\n\n<p>3 oz. Baby chards<\/p>\n\n\n<p>3 oz. Baby spinach<\/p>\n\n\n<p>1.5 oz. Quinoa crunch (see recipe below)<\/p>\n\n\n<p>1.5 oz. Toasted pistachios<\/p>\n\n\n<p>1 T Freeze-dried blueberries <\/p>\n\n\n<p>3 oz. Fresh blueberries<\/p>\n\n\n<p>1 T Freeze-dried pineapple <\/p>\n\n\n<p>1 Large fresh mango, diced<\/p>\n\n\n<p>6 oz. Hibiscus vinaigrette (see recipe below)<\/p>\n\n\n<p><em>Toss kale, chards,\nspinach and fresh blueberries with enough dressing to coat leaves. Garnish the\nsalad with quinoa crunch, fresh mango and freeze-dried fruits.<\/em><\/p>\n\n\n<p><strong>Quinoa\nCrunch<\/strong><\/p>\n\n\n<p>4 C Red and white quinoa<\/p>\n\n\n<p>2 oz. Hazelnuts, chopped<\/p>\n\n\n<p>2 oz. Cashews, chopped<\/p>\n\n\n<p>2 oz. Walnut, chopped<\/p>\n\n\n<p>3 oz. Coconut flakes<\/p>\n\n\n<p>1 T Cinnamon<\/p>\n\n\n<p>4 oz. Brown sugar<\/p>\n\n\n<p>12 oz. Maple syrup<\/p>\n\n\n<p>4 oz. Coconut oil<\/p>\n\n\n<p>2 oz. Pumpkin seeds, chopped<\/p>\n\n\n<p>1 tsp. Salt<\/p>\n\n\n<p>8 oz. Rolled oats<\/p>\n\n\n<p><em>Toss all\ningredients together, making sure to coat all the ingredients well. Lay out\nmixture in a single layer on a silicone baking tray liner placed on a baking\ntray. Bake at 325 F for 20 minutes. Lightly break up the mixture and continue\nto bake for approximately 20 more minutes until it has a dry and granola-like\nconsistency.<\/em><\/p>\n\n\n<p><strong>Hibiscus\nVinaigrette<\/strong><\/p>\n\n\n<p>8 oz. Hibiscus reduction<\/p>\n\n\n<p>2 oz. Apple cider vinegar<\/p>\n\n\n<p>16 oz. Olive oil <\/p>\n\n\n<p>4 oz. Sugar<\/p>\n\n\n<p><em>Steep cups of\ndried hibiscus flowers in a one quart of water. Add half-cup sugar and reduce\nto one cup. Add vinegar and whisk in oil. Season with salt and pepper to taste.<\/em><\/p>\n\n\n<p><em>Yield: Six to eight people<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Be the star of your summer potluck with this floral and fruity salad from Saguaro Blossom at Four&hellip;\n","protected":false},"author":5,"featured_media":18949,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[4971,5360,6513,6514,11910,11911,11924,13169],"class_list":{"0":"post-18948","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-featured","9":"tag-four-seasons-scottsdale-at-troon-north","10":"tag-hibiscus-salad","11":"tag-hibiscus-salad-recipe","12":"tag-saguaro-blossom","13":"tag-saguaro-blossom-four-seasons-scottsdale","14":"tag-salad-recipe","15":"tag-spring-salad-recipe","16":"cs-entry","17":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipe: Hibiscus Salad<\/title>\n<meta name=\"description\" content=\"Be the star of your summer potluck with this floral and fruity salad from Saguaro Blossom at Four Seasons Resort Scottsdale at Troon North. 3 oz. 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