When I was dating my now husband, his family invited us over to a family cook-out one summer. We were asked to bring a salad. This is what I brought. No one ate any of it! They didn’t realize that some flowers are better for dinner than decoration. I think they have since learned that I’m not quite as weird as they originally believed.

  • 6 cups mixed salad greens (choose for colors as well as sweet and spicy taste
  • 1 cup mixed edible flowers, what ever is in season (nasturtium, calendula, lavender, chive, day lily, squash blossom, honey suckle, red clover, rose, bean, violet, pansy,
  • sunflower, tulip, and the flowers from any herbs)
  • Dressing:
  • 2 tablespoons raspberry vinegar
  • 8 tablespoons walnut oil
  • pepper

 

by Sandra Merrill