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Flower Garden Salad Recipe

Flower Garden Salad Recipe photo by Taste of Home

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The fragrance and flavor of this salad is outstanding. Pick the blossoms early in the morning. ѿMary Kay Dixson, Catlin, Illinois

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Flower Garden Salad Recipe

Prep/Total Time: 10 min.

Yield: 6-8 Servings

10 10

Ingredients

6 to 8 cups mixed salad greens
1 cup packed rose petals
1 cup nasturtium petals, if available
1 cup marigold blossoms, if available
1 tablespoon snipped fresh lemon thyme
DRESSING:
1/3 cup raspberry-flavored vinegar
3/4 cup olive oil
1 tablespoon brown sugar
1 teaspoon ground mustard
1/8 teaspoon salt

Directions

In a large salad bowl, toss greens, flowers and thyme. In a jar with tight-fitting lid, combine dressing ingredients and shake well. Drizzle over salad; serve immediately. Yield: 6-8 servings.

Editor's Note: Verify that flowers are edible and have not been treated with chemicals.

Originally published as Flower Garden Salad in Birds & Blooms April/May 1995, p55

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