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Before our plans developed into staying home alone on Easter, I had picked up some edible flowers to use in the salad for dinner. I had no idea what I was going to do with them, but a quick search of Zaar found a salad for which I had most of the ingredients. As I prepared it with just butterhead lettuce, arugula, spinach, basil, Italian parsley, green onions for the chives, and dill weed instead of the seeds in the dressing, it has INCREDIBLE FLAVOR. The blend of greens is peppery and fresh, the dressing is light and tangy with just the right amount of sweetness. Yum. I will make this again, even if I don't have edible flowers.

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Ms B. March 24, 2008
The Incredible Edible Flower Salad With Fresh Herbs