Beautiful Salad

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   Note: It is very IMPORTANT that the flowers you eat from the following list be grown without pesticides; as well, do not gather flowers to eat from beside a busy road or highway.

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   Edible flowers list: bergamot, borage, calendula, chicory, clove pinks, dandelion, echinacea, hollyhock, hyssop, lavender, day lilies, nasturtium, pansy, rose, violets; as well, the flowering tops of edible herbs (like chives, rosemary, mint, sage, thyme, etc) can also be eaten.

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   To make salad, combine salad greens, sprouts, berries, raisins, apricots and nuts in a large mixing bowl.

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   In a small bowl, whisk together the oil and vinegar; add salt and black pepper to taste if you wish.

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   Pour over salad and toss well.

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   Arrange mixture on a large shallow serving platter and garnish with the edible flowers; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.