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How to make it

  • Prep the flowers by washing them and gently plucking their petals. I like to leave the petals whole so people can see what they are eating.
  • Wash and dry all your herbs and greens.
  • Chop the cilantro and parsley.
  • You should have about a quart of greens, flowers and herbs.
  • Either in your salad serving bowl or in a jar combine the last 6 ingredients.
  • Toss the dressing with your greens, herbs and flowers and serve.

Reviews & Comments 6

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    " It was excellent "
    trigger ate it and said...

    Thank you for such a great recipe I grow Nasturtiums for salad too.
    Thank you for joining Organic Garden 101 you are a great asset to that group.
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    " It was excellent "
    divaliscious ate it and said...
    wow - this salad must be super pretty - thanks for sharing about flowers being edible - so many people don't know... and it so adds a gorgeous factor to our summer salads. Love the name you gave your recipe as well! Have a good one... Im giving you my five roses for this one - must save!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Awesome. Yeah, I eat um too.
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    " It was excellent "
    raelene1951 ate it and said...
    Nice and pretty too! Thanks
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  • crabhappychick 9 years ago
    I love peppery nasturtiums...and I've had lovely rose jelly, but I've never had peonies or pansies. Looks like I'll be trying those as soon as they're in bloom. Beautiful recipe.
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    " It was excellent "
    laurakaay ate it and said...
    Sounds great, and nasturtium is so tasty! Thanks for sharing this elegant, beautiful recipe! ;D
    Was this review helpful? Yes Flag

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