Edible flowers are sold at many grocery stores. Tasty ones include nasturtiums, daylilies, pansies, pinks, borage, roses or flowers from any culinary herb.
Source: www.deliciousliving.com
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 cup
edible flowersYields:
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. Toss with Mustard Dill Dressing until well coated, and garnish with edible flowers. Serve immediately. (Recipeā¦418)