This is a fun salad to serve in parts, allowing people to put whatever they want onto their plates. I have given each guest a plate with one squash blossom or daylily blossom opened on it and explained how to make a stuffed salad. Offering both dressings to choose from.

  • 6 cups mixed greens; lettuces, sorrel, spinach etc.
  • 1 cup carrots, shredded
  • ½ cup sweet onion, finely chopped
  • 1 cup edible flowers – chives, nasturtiums, roses, lavender, day lilies,
  • squash blossoms

Cut up and shred large flowers and break apart chives flowers.

Mix all together and add one of these two dressings:

Spicy Dressing:

3 Tablespoons balsamic vinegar
½ cup extra virgin olive oil
1 clove garlic, crushed
½ teaspoon basil

Sweet Dressing:

  • 3 Tablespoons raspberry vinegar
  • ½ cup walnut oil
  • pepper to taste

Top with shredded cheese – parmesan or feta.

 

by Sandra Merrill