Flower & Herb Salad

You Will Need:

  • 8 cups mixed greens
  • ½ English-cucumber, sliced thin
  • 2 large carrots, grated
  • 2 cups orchid flowers, whole or pedals
  • 1 Tbs. mint leaves
  • 2 Tbs. dill sprigs
  • 2 Tbs. snipped chives
  • 1/2 cup Olive Oil
  • 3 Tbs. Balsamic Vinegar
  • Salt/Pepper, to taste

Recipe Serves: 6

1. Prepare all ingredients and then combine in a large bowl.

2. Sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar.

3. Toss together and serve.

*Any edible/garnish flower can be used for this salad, but orchids provide a lot of color. The flowers can be tossed into the salad or place atop for garnish, pedals only or whole.
Recipe developed by Chef Danny Klein.