Recipe by Lennie
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.
Top Review by Bobtail
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!
- 3 cups mixed salad greens
- 1⁄2 cup alfalfa sprout
- 1⁄2 cup blueberries
- 2 tablespoons golden raisins
- 2 tablespoons finely diced dried apricots
- 2 tablespoons chopped almonds or 2 tablespoons pecans
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons raspberry vinegar
- 2 cups fresh edible flowers (see below)
Directions See How It's Made
- 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.
- 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.
- To make salad, combine salad greens, sprouts, berries, raisins, apricots and nuts in a large mixing bowl.
- In a small bowl, whisk together the oil and vinegar; add salt and black pepper to taste if you wish.
- Pour over salad and toss well.
- Arrange mixture on a large shallow serving platter and garnish with the edible flowers; serve immediately.