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.
Fresh Herb Salad with Edible Flowers and Mustard-Dill Dressing
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Ingredients
- 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
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 Notes
Nutrition Facts
Fresh Herb Salad with Edible Flowers and Mustard-Dill Dressing
Amount Per Serving
Calories 68
% Daily Value*
Sodium 30mg
1%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 68 cal, 62% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 5g carb, 1g fiber, 30mg sodium
