Herb & Flower Salad

Oh, how I long for spring. Each day I think it's closer, and then we get hit with another wintery blast. The March winds are roaring and bringing pelting, wet snow. It's miserable. How long can it last?

Until the day when I can wake up to open windows and chirping birds, (and yes, at this point, even the sound of the garbage truck is welcoming) I am actually planning some menus I will use to entertain my friends for lunch. As I have been doing some research for this blog, I have come across some recipes that look fantastic. I have to tell the truth, I have not tried these out myself yet, but I've always had a pretty good eye for picking out recipes that taste good just by reading them. I look for ingredients that I know I will like and also read ahead for the difficulty factor. This one is a cinch. But you'll have to wait until the flowers are blooming in your area.

Some flowers are edible and look beautiful on a coordinating color plate. Place this salad in a beautiful white, or even better yet, dark blue bowl and serve it up with a muffin and cup of tea. Be sure to use good linens or a nice place mat, and a small candle on the center of the table. You know what they say; Presentation is everything. That's all you'll need, and if you're with a good friend, the converstation will flow.

Here's a list of a few edible flowers and how they taste. You can adjust your salad with what happens to be blooming at the time, and according to your taste.

Nasturtium: spicy
Chives: oniony
Calendula: buttery
Mint: minty
Parsley: minty



Herb & Flower Salad:

6 c. mixed baby greens
1c. green leaf herbs, your choice, such as basil, tarragon, parsley & chervil
1/2 c. edible flower petals

Serve with olive oil and vinegar dressing


Sweet flowers are slow, and weeds make haste. William Shakespeare