Name: Flower salad
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 250 gram mixed lettuce leaves; 1/2 cup edible flowers or petals; 2 tablespoon raspberry vinegar; 1/2 cup (125ml) light vegetable oil

Ingredients

250 gram mixed lettuce leaves

1/2 cup edible flowers or petals

2 tablespoon raspberry vinegar

1/2 cup (125ml) light vegetable oil

Method

1.Make raspberry vinaigrette. Combine vinegar and oil in screw-top jar, shake well. Season to taste.

2.Toss rinsed, dried leaves and flowers in a large bowl, drizzle with vinaigrette.

Experiment with a variety of seasonal flowers and greens. Mix mild greens with a garnish of stronger-tasting flowers and vice versa. Suggested flowers include violas, calendula, culinary herb flowers, pineapple sage, dianthus, day lilies and roses. If the flowers are large, use only their petals.
Note

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