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Mother's Day Flower Salad


© Andrew A. Orr

May 13, 2001


Serves: 8

Total Time: Approximately 10 minutes

Greens: Radicchio, Endive, Mustard Greens, Arugula, Watercress, Garden Cress, Spinach

Herbs (fresh or dried, 2 tablespoons each): Dill, Basil Leaves, Chervil

Flowers (whole buds, approximately five of each): Nasturtium, Pansy, Violet, Rose, Chive Blossom

1. Select a handful of each green, wash and dry thoroughly.

2. Toss in herbs, chopped or whole.

3. Adorn the tossed salad with 4 or 5 blossoms of each flower.

4. Enjoy with The Very Best Vinaigrette drizzled over the top.

Note: Use what's available, don't worry about what's not, and feel free to make substitutions.

Can it be prepared ahead of time? Yes, up to a day ahead (add flowers just before serving).

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The copyright of the article Mother's Day Flower Salad in Food Management is owned by . Permission to republish Mother's Day Flower Salad in print or online must be granted by the author in writing.

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Here's the follow-up discussion on this article: View all related messages
1.   Jun 3, 2001 6:53 PM
at our farmer's market occasionally, but I have to admit flowers are not my favorite thing to eat. They do pretty up a salad, though. Jerri ...

-- posted by jerrib



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