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 Fresh Herb Salad with Edible Flowers and Mustard-Dill DressingMay, 2006 Serves 6 / You can use your garden's edible flowers as long as they haven't been sprayed with pesticides. They're also sold at many grocery stores; tasty ones include nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb. Test kitchen tip: For a shortcut, substitute one bag of herb-mix salad for the greens listed here, adding more of your favorites to taste. 1 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 1/2- 1 cup edible flowers Dressing 1/4 cup red wine vinegar 2 tablespoons extra-virgin olive oil 1/2 tablespoon Dijon mustard 2 teaspoons honey 1/2 teaspoon dill seed 1 clove garlic, minced Salt and pepper, to taste 1. 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. 2. In a small bowl, whisk together all dressing ingredients. Pour over herb salad and gently toss until well coated. Garnish with edible flowers and serve immediately. PER SERVING: 68 cal, 62% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 5g carb, 1g fiber, 30mg sodium |