Total Time
25mins
Prep 25 mins
Cook 0 mins

This salad is based on one found in The Healing Herbs Cookbook. It is a real show-stopper! Substitute raspberries or sliced strawberries for the blueberries if you wish.

Ingredients Nutrition

Directions

  1. Note: It is very IMPORTANT that the flowers you eat from the following list be grown without pesticides; as well, do not gather flowers to eat from beside a busy road or highway.
  2. Edible flowers list: bergamot, borage, calendula, chicory, clove pinks, dandelion, echinacea, hollyhock, hyssop, lavender, day lilies, nasturtium, pansy, rose, violets; as well, the flowering tops of edible herbs (like chives, rosemary, mint, sage, thyme, etc) can also be eaten.
  3. To make salad, combine salad greens, sprouts, berries, raisins, apricots and nuts in a large mixing bowl.
  4. In a small bowl, whisk together the oil and vinegar; add salt and black pepper to taste if you wish.
  5. Pour over salad and toss well.
  6. Arrange mixture on a large shallow serving platter and garnish with the edible flowers; serve immediately.
Most Helpful

This is a beautiful and delicious salad. I am sorry I could not find edible flowers nor raspberry vinegar! I used a blossom from my hibiscus as garnish (did not eat it)and a Raspberry Walnut Vinegarette and it was delicious! Since this was in participation with the Strawberry Recipe Swap, I used strawberries in addition to the blueberries. This was a wonderful combination! I look forward to impressing company with this salad. Hopefully I will have better luck finding edible flowers. Thanks Lennie, for a very easy and impressive salad!

Bobtail May 21, 2005

I made this to take to Christmas dinner, and you're right - it is beautiful!! I didn't do the edible flowers, my family would have freaked out, but even so it was colorful, delicious, and different, which was what i wanted!

howmanybites? December 26, 2004