Fresh Herb Salad with Edible Flowers

Edible flowers are sold at many grocery stores. Tasty ones include nasturtiums, daylilies, pansies, pinks, borage, roses or flowers from any culinary herb.  (Recipe #418)



small butterhead lettuce
1 cup
baby arugula leaves
1 cup
fresh purslane or baby spinach
1 cup
watercress leaves
1⁄2 cup
loosely packed fresh basil leaves
1⁄2 cup
snipped fresh Italian parsley
1⁄2 cup
sorrel leaves
1⁄2 cup
baby mustard greens or collard greens
1⁄3 cup
snipped fresh chives
1⁄4 cup
snipped fresh chervil
2 tablespoons
snipped fresh dill
1 cup
edible flowers


Wash and gently pat dry butterhead lettuce, all herbal greens and edible flowers. Tear apart butterhead lettuce and any large-leafed herbs. In a large salad bowl, toss together all greens except flowers. Toss with Mustard Dill Dressing until well coated, and garnish with edible flowers. Serve immediately.