Fresh Herb Salad with Edible Flowers and Mustard-Dill Dressing
  • 1small butterhead lettuce
  • 1cup baby arugula leaves
  • 1cup fresh purslane or baby spinach
  • 1cup watercress leaves
  • 1/2cup loosely packed fresh basil leaves
  • 1/2cup snipped fresh Italian parsley
  • 1/2cup sorrel leaves
  • 1/2cup baby mustard greens or collard greens
  • 1/3cup snipped fresh chives
  • 1/4cup snipped fresh chervil
  • 2tablespoons snipped fresh dill
  • 1/2-1cup edible flowers
  • 1/4cup red wine vinegar
  • 2tablespoons extra-virgin olive oil
  • 1/2tablespoon Dijon mustard
  • 2teaspoons honey
  • 1/2teaspoon dill seed
  • 1clove garlic, minced
  • Salt and pepperto 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.
Recipe Notes
Nutrition Facts
Fresh Herb Salad with Edible Flowers and Mustard-Dill Dressing
Amount Per Serving
Calories 68
% Daily Value*
Sodium 30mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 68 cal, 62% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 5g carb, 1g fiber, 30mg sodium