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:
3 Tablespoons balsamic vinegar
½ cup extra virgin olive oil
1 clove garlic, crushed
½ teaspoon basil
- 3 Tablespoons raspberry vinegar
- ½ cup walnut oil
- pepper to taste
Top with shredded cheese – parmesan or feta.
by Sandra Merrill