GREEN SALAD WITH EDIBLE FLOWERS
Edible flowers are available at forthegourmet.com.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 6
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.
SALAD GREENS WITH NASTURTIUM FLOWERS
This would be nice for a bridal shower. I found this on line athttp://www.goodlookingcooking.co.uk/ You can garnish with nuts,seeds or cheese to add some protien.
Provided by Rita1652
Categories Lunch/Snacks
Time 10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- WHISK together first 8 ingredients in a large bowl; add salad greens, raspberries and nasturtiums, tossing to coat.
THE INCREDIBLE EDIBLE FLOWER SALAD WITH FRESH HERBS
From Delicious Living! Make a colorful splash for your next get-together! For quicker preparation, use a bag of organic mixed greens.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- *NOTE: Any of the following **UNSPRAYED/PESTICIDE-FREE** flowers will work in this recipe: nasturtiums, daylilies, pansies, borage, roses or the flowers from culinary herbs.
- VINAIGRETTE: In a small, non-reactive bowl whisk together all salad dressing ingredients. Set aside. Best prepared 30 minutes to 1 hour in advance.
- SALAD: Wash and *gently* pat dry the butterhead lettuce, all herbal greens and edible flowers.
- Tear apart the butterhead lettuce and any large-leafed herbs.
- In a pretty salad bowl, toss together all greens except for the flowers.
- Pour the vinaigrette over the salad and toss gently to coat.
- Garnish with the edible flowers and serve immediately.
MIXED GREEN SALAD WITH FRESHLY SHELLED PEAS AND EDIBLE FLOWERS
Make and share this Mixed Green Salad With Freshly Shelled Peas and Edible Flowers recipe from Food.com.
Provided by Chef mariajane
Categories < 15 Mins
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large saucepan of water to a boil. Add peas, and cook until bright green, 2-3 minutes. Drain immediately, rinse, and drain again.
- Preheat grill to medium high. Brush both sides of bread slices with oil, and season with salt and pepper. Grill until toasted and lightly charred, about 1 minute per side.
- Place oil, lemon juice, mustard, water, shallot, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a jar. Cover, and shake to emulsify dressing.
- Mix peas, lettuces, edible flowers, and 1 cup vinaigrette in a large bowl. Season with salt and pepper. Serve salad with grilled bread and remaining vinaigrette on the side.
Nutrition Facts : Calories 861.2, Fat 58.1, SaturatedFat 8.2, Sodium 835.8, Carbohydrate 72.3, Fiber 7.6, Sugar 5.2, Protein 14.5
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