Flowery Salad with Chicken Rinds

It doesn't happen very often, but it sure is fun to add an edible flower to a salad.  There is a pop of color and makes the whole dish just look whimsical.

In the above...baby greens, radishes, mushrooms, sauerkraut, fennel fronds, jalapenos, chicken rinds and of course the lovely flowers.  This salad did not need any dressing with all the wonderful flavors going on.  Sauerkraut for the vinegar component and the chicken rinds for the fat component.

Speaking of chicken rinds...you should totally make them.  Anytime I buy a whole chicken to cook in the slow cooker, I take the skin off an render the fat out to use later.  Just chop the raw skin up into smallish pieces and place in a skillet over medium-low heat for about 20-30 minutes stirring occasionally.  All of the fat cooks out of the skin, which I store it in the fridge to use later in place of butter or oil, and in the skillet you are left with crispy fried chicken skin.  Consider the rinds a low carb crouton.