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