Wild Party Salad

  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 0 mins

This salad has a festive feel and a bright minty flavor. A note of caution about edible flowers—use only blooms you know to be safely edible and that have been grown without pesticides.


5tablespoons avocado or olive oil
5tablespoons white wine
3tablespoons white wine vinegar
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
2teaspoons finely chopped fresh mint
1large head romaine lettuce
2large heads leaf lettuce
2ounces arugula, stems discarded
2ounces baby spinach
2 to 4-- handfuls of greens (such as dandelion, baby bok choy, chard, upland cress or watercress, violet leaves, miner's lettuce, minutina, chrysanthemum leaves, or other seasonal greens)
1/2cup violets and violas; petals of calendula and chive blossoms; or small florets of mustard or broccoli blossoms


  1. To prepare dressing, combine oil, wine, vinegar, salt, pepper and mint. Whisk well. Refrigerate until ready to serve. 
  2. To prepare salad, wash greens and dry in a salad spinner or on paper towels. Tear greens into bite-size pieces. Place in a large serving bowl. Cover with plastic wrap and refrigerate until ready to serve. 
  3. Wash edible flowers and put stems in a glass of water or place flowers between damp paper towels. Refrigerate until ready to serve.
  4. To serve, remove petals from calendula and chive flower heads; break mustard or broccoli flower heads into small florets. Stir dressing and drizzle over greens. Toss gently. Sprinkle chive and calendula petals, mustard and broccoli florets and whole viola or violet flowers over salad.

Recipe adapted with permission from Rosalind Creasy’s Recipes from the Garden (Tuttle Publishing, 2008).


Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 0mg
  • Sodium 190mg
  • Potassium 460mg
  • Carbohydrate 8g
  • Fiber 4g
  • Sugars 2g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 300%
  • Vitamin C 45%
  • Calcium 10%
  • Iron 15%