Foodie, Recipes

Spring Greens and Flowers Salad

Prep Time: 15 minutes

Cook Time: 0 minutes

Servings: 6

Celebrate spring with this colorful, simple-to-make salad. You can buy edible, pesticide-free flowers at many greengrocers and farmers’ markets, or grow some in your garden at home. Other pretty, edible flowers include pansies, violets, hibiscuses and scented geraniums.


  • 4 cups (4 oz./125 g) baby spinach leaves
  • 4 cups (4 oz./125 g) oakleaf lettuce leaves
  • 1 cup (1 oz./30 g) mâche or field greens
  • 1/2 cup (3/4 oz./20 g) garlic chive flowers or 2 Tbs. minced
      fresh chives
  • 1/4 cup (2 fl. oz./60 ml) rice vinegar
  • 2 Tbs. peeled and minced fresh young ginger or 1 Tbs. mature
      fresh ginger
  • 1 garlic clove, minced
  • 1/2 cup (4 fl. oz./125 ml) safflower oil
  • Salt and freshly ground pepper, to taste
  • 12 nasturtiums or other edible flowers


In a large bowl, combine the spinach, oakleaf lettuce, mâche and chive flowers. Toss gently to mix and set aside.

In a small bowl, combine the vinegar, ginger and garlic. Add the oil in a thin stream, whisking constantly until the vinaigrette is well blended. Season with salt and pepper.

Drizzle the vinaigrette over the greens and toss to mix well. Transfer to a serving bowl, garnish with the nasturtiums and serve immediately. Serves 6.

Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).

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