Staff
You can use your garden's edible flowers as long as they haven't been sprayed with pesticides. They're also sold at many grocery stores; tasty ones include nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb. Test kitchen tip: For a shortcut, substitute one bag of herb-mix salad for the greens listed here, adding more of your favorites to taste.
Recipe Yield:
6 servings
Recipe Calories:
68
Recipe Ingredient Details:
1 small butterhead lettuce
1 cup baby arugula leaves
1 cup fresh purslane or baby spinach
1 cup watercress leaves
1/2 cup loosely packed fresh basil leaves
1/2 cup snipped fresh Italian parsley
1/2 cup sorrel leaves
1/2 cup baby mustard greens or collard greens
1/3 cup snipped fresh chives
1/4 cup snipped fresh chervil
2 tablespoons snipped fresh dill
1/2-1 cup edible flowers
DRESSING
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 tablespoon Dijon mustard
2 teaspoons honey
1/2 teaspoon dill seed
1 clove garlic, minced
Salt and pepper (to taste)
Recipe Instructions:
Wash and gently pat dry butterhead lettuce, all herbal greens, and edible flowers. Tear apart butterhead lettuce and any large-leafed herbs. In a large salad bowl, toss together all greens except flowers.
In a small bowl, whisk together all dressing ingredients. Pour over herb salad and gently toss until well coated. Garnish with edible flowers and serve immediately.
Recipe Additional Notes:
PER SERVING: 68 cal, 62% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 5g carb, 1g fiber, 30mg sodium
Thu, 2012-08-23 19:11
