Flower Garden Salad Recipe
Flower Garden Salad Recipe photo by Taste of Home

Flower Garden Salad Recipe

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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6-8 servings

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

  1. 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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