Flower Salad

This pretty as a picture flower salad will give your dinner spread a touch of grace and fragrance. In the mix of familiar leafy greens like lettuce, add edible flowers alongside raspberry vinegar and light vegetable oil.

Yield: Serves 6
Prep Time: 5 mins
Cook Time: 0 mins
Difficulty Level: 1/5

Ingredients

• 250 g mixed lettuce leaves
• ½ cup edible flowers or petals
• 2 tbsps raspberry vinegar
• 1/½ cup (125 ml) light vegetable oil

Steps

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

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

TIP 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.Photo: bauersyndication.com.au