Bouquet Mix Salad

Notes: Use a combination of flowers including Johnny-jump-ups, and pansies (stems pinched off), nasturtiums (with stems), and rose petals.
Makes 6 servings


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1/4 cup orange juice
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon grated orange peel
2 quarts (6 to 8 oz.) salad mix, rinsed and drained
3 cups edible blossoms or petals (see notes), rinsed and drained
Salt and pepper


In a wide bowl, combine orange juice, lemon juice, oil, and orange peel. Add salad mix and blossoms. Mix and season to taste with salt and pepper.

Created date

October 2003

Nutritional Information

Calories 36
Caloriesfromfat 58 %
Protein 0.6 g
Fat 2.3 g
Satfat 0.3 g
Carbohydrate 3.1 g
Fiber 0.3 g
Sodium 7.7 mg
Cholesterol 0.0 mg