Flower Garden Salad Food

OLIVE GARDEN-STYLE HOUSE SALAD

Steps:

• Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth.
• Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.

FLOWER GARDEN SALAD

Steps:

• 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.

PERFECT GARDEN SALAD

Steps:

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

GARDEN SALAD

Steps:

• Clean and cut vegetables into small chunks and put in large bowl.
• Add seasonings, sugar and vinegar and stir well.
• Refrigerate at least 1 to 2 hours to blend the flavors.
• The salad makes its own"dressing" from the juices.

CUCUMBER SALAD WITH BORAGE FLOWERS

Steps:

• Combine olive oil, lime juice, salt, and pepper in a bowl and stir together. Add sliced cucumber, cover, and refrigerate for 1 hour.
• Sprinkle with borage leaves and borage flowers just before serving, as the flowers wilt quickly.

GREEN SALAD WITH EDIBLE FLOWERS

Steps:

• Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper.
• Toss dressing with greens and top with flowers. Serve immediately.

HOME

Steps:

• Method 1. Heat your oven to 180°C/Fan 16°0C/Gas 4. Put a dry frying pan over a medium heat. Add the buckwheat grains and toast, shaking the pan, for 4-5 mins till the buckwheat is browned and smells nutty. Tip into a bowl and set aside. 2. Trim the dry tips off the top of the fennel (keep any fronds). Slice the fennel lengthways into 4 thick steaks. Put the frying pan back on the hob over a high heat. When it's smoking hot, add 1 tbsp oil and the fennel. Fry for 2 mins, till slightly m charred, then flip and fry for another 2 mins. 3. Lift the fennel out of the pan and place on a baking tray. Slide into the oven and roast of 10 mins to finish cooking them through. They should be tender when pierced with a skewer. 4. While the fennel roasts, peel and finely chop the shallot. Pop it in a bowl. Add in 1 tsp each Dijon mustard and honey, 1 tbsp red wine vinegar and 1 tbsp olive oil. Season with a pinch of salt and pepper. Whisk together to make a dressing. Taste and add more salt and pepper if you think it needs it. 5. Finely slice the sorrel and pop it in a large bowl. Add the lamb's lettuce. 6. Add the flowers to the bowl. You can leave them whole or, if they're large, tear them into chunks. Whisk the dressing again to make sure it's emulsified. Pour into the salad bowl. Toss to mix. 7. When the fennel steaks are ready, arrange the lamb's lettuce on two warm serving plates. Top with the buckwheat and fennel and serve. 8. The floral dance - Keep your edible flowers in the fridge and make this salad first - edible flowers are very delicate and need eating quickly.

ALMOST-FAMOUS GARDEN SALAD

Steps:

• Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
• Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
• Photography by Kate Sears