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Flower Garden Salad

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

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

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