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Flower Garden Salad Recipe

Flower Garden Salad Recipe

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. YIELD: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.