Flower Garden Salad

By Totlxtc

Ingredients

• DRESSING:
• 6 to 8 * 6 to 8 cups mixed salad greens
• 1 * 1 cup packed rose petals
• 1 * 1 cup nasturtium petals, if available
• 1 * 1 cup marigold blossoms, if available
• 1 * 1 tablespoon snipped fresh lemon thyme
• *
• 1/3 * 1/3 cup raspberry-flavored vinegar
• 3/4 * 3/4 cup olive oil
• 1 * 1 tablespoon brown sugar
• 1 * 1 teaspoon ground mustard
• 1/8 * 1/8 teaspoon salt

Preparation

Step 1

* In a large salad bowl, toss greens, flowers and thyme. In a jar with tight-fitting lid, combine dressing ingredients and shake well. Drizzle over salad; serve immediately. Yield: 6-8 servings.

Editor's Note: Verify that flowers are edible and have not been treated with chemicals.