Flower Garden Salad Recipes

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FLOWER GARDEN SALAD

The fragrance and flavor of this salad is outstanding. Pick the blossoms early in the morning. ѿMary Kay Dixson, Catlin, Illinois

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 11



Flower Garden Salad image

Steps:

  • 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.

Nutrition Facts :

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

PERFECT GARDEN SALAD

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15



Perfect Garden Salad image

Steps:

  • Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
  • Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
  • Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
  • Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

ALMOST-FAMOUS GARDEN SALAD

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 14



Almost-Famous Garden Salad image

Steps:

  • Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
  • Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
  • Photography by Kate Sears

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

POTAGER GARDEN SALAD WITH MESCLUN GREENS, FLOWERS AND HERBS

Fresh mixed seasonal greens, berries, flowers and herbs from the potager garden make this salad special. Use whatever is seasonal from your own garden, or from the local Farmer's Market. Ensure that the flowers are edible types, and are unsprayed and grime-free (rinse well and wipe before using).

Provided by BecR2400

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11



Potager Garden Salad With Mesclun Greens, Flowers and Herbs image

Steps:

  • In the bottom of a large salad bowl, whisk together the mustard and the olive oil, then add the vinegar, salt and pepper and mix well.
  • When ready to serve, add the mixed greens and toss until the leaves are evenly coated.
  • Garnish with the raspberries and fresh edible flowers, and serve right away.

Nutrition Facts : Calories 136.3, Fat 13.7, SaturatedFat 1.9, Sodium 160, Carbohydrate 3.8, Fiber 2.1, Sugar 1.4, Protein 0.4

4 cups mixed salad greens (leaves of young lettuces in different shades of green and red, pale lacy frisee and other chicories)
3 mint leaves, chopped
3 lemon balm leaves, chopped
3 sprigs fresh chervil, chopped
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup fresh ripe raspberries
fresh edible flower (such as violets, johnny jump-ups, nasturtiums, lavender, or rose petals)

THE REALLY GOOD SALAD RECIPE WITH PIECES OF FRUIT

Garden salad with fruit, cooked sugared almonds, and an oil and vinegar dressing.

Provided by BOOTS582

Categories     Salad     Green Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 15



The Really Good Salad Recipe with Pieces of Fruit image

Steps:

  • In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
  • In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
  • In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 31.7 g, Fat 20.6 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 24 mg, Sugar 27.6 g

1 cup slivered almonds
½ cup white sugar
½ cup olive oil
¼ cup distilled white vinegar
2 tablespoons white sugar
salt and pepper to taste
½ head iceberg lettuce - rinsed, dried, and chopped
½ head leaf lettuce - rinsed, dried, and chopped
1 cup chopped celery
¼ cup chopped fresh chives
½ cup dried, sweetened cranberries
½ cup mandarin orange segments, drained
½ cup sliced fresh peaches
½ cup diced mango
½ cup chopped fresh strawberries

GREEN SALAD WITH EDIBLE FLOWERS

Edible flowers are available at forthegourmet.com.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Number Of Ingredients 6



Green Salad with Edible Flowers image

Steps:

  • Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper.
  • Toss dressing with greens and top with flowers. Serve immediately.

1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
5 1/2 ounces tender baby salad greens (about 12 cups)
1 package (50-count) unsprayed violas (small pansies) or other edible flowers

HERBED GARDEN SALAD

Use whichever blend of herbs is abundant in the garden for this salad.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 8



Herbed Garden Salad image

Steps:

  • Place lettuces in a large bowl. Add basil, thyme, nasturtiums, and sunflower seeds. Toss with oil and lemon juice, and season with salt and pepper.

6 to 8 cups mixed lettuces, such as Lollo Rossa, romaine, and butter lettuce, torn into pieces
1 1/2 cups fresh basil
2 teaspoons fresh thyme, preferably flowering thyme
8 small nasturtium blossoms
1/2 cup untoasted sunflower seeds
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
Coarse sea salt and freshly ground pepper

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