Edible flowers are sold at many grocery stores. Tasty ones include nasturtiums, daylilies, pansies, pinks, borage, roses or flowers from any culinary herb.
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. (Recipe♦418)