Spring Greens and Flowers Salad

Celebrate spring with this colorful, simple-to-make salad. You can buy edible, pesticide-free flowers at many greengrocers and farmers’ markets, or grow some in your garden at home. Other pretty, edible flowers include pansies, violets, hibiscuses and scented geraniums.

Ingredients

Directions

In a large bowl, combine the spinach, oakleaf lettuce, mâche and chive flowers. Toss gently to mix and set aside.

In a small bowl, combine the vinegar, ginger and garlic. Add the oil in a thin stream, whisking constantly until the vinaigrette is well blended. Season with salt and pepper.

Drizzle the vinaigrette over the greens and toss to mix well. Transfer to a serving bowl, garnish with the nasturtiums and serve immediately. Serves 6.

Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).

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