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Mixed Salad with Edible Flowers 

Mixed Salad with Edible Flowers 

If you're looking for an original flower-based side to accompany your meals, try this simply mixed salad leaves with edible flowers.

04 June, 2018
Average: 2.1 (15 votes)

Type of dish

Dietary Consideration

serves for


total time

0 HR 15 MIN


approx. 3 cups , (e.g. frisée, arugula...)
Edible flowers
1 cup, (mallow, pansies, nasturtium, cornflowers, borage, marigold)
Wine vinegar
3 tbsp, white
Raspberry vinegar
1 tsp
1/2 tsp
Corn oil
5 tbsp
a pinch
freshly ground


Wash and sort the salad leaves, spin dry and tear into bite-sized pieces.

Wash the flowers if necessary, shake dry and pat dry carefully.

Mix the vinegars with the mustard, sugar, salt and pepper, then whisk in the oil and toss the salad leaves in the dressing.

Put into a salad bowl and scatter the flowers over the salad.

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