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Wild Spring Flower Salad
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Wild Spring Flower Salad
Serves:
4
Printer Friendly Version
Ingredients
1/3 cup wood violet blossoms
2 cup wood violet leaves
1 cup young dandelion greens
1/3 cup sour grass (clover like wood sorrel)
1/4 cup salad burnet leaves
4 cup other lettuce
1/2 cup toasted walnuts
1/2 cup canned drained mandarin oranges
1/2 cup fresh or partially thawed frozen raspberries
raspberry or blueberry vinaigrette
Method
Most of the flowers and greens appear in early spring.
Toast walnuts and cool. Toss all ingredients and serve.
Drizzle with
Blueberry Vinaigrette.
(Raspberry vinaigrette may be substituted.)
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