Why not entertain with flair this summer? Use color to decorate your table, but also, how about using color to decorate your food? Edible flowers can add that extra zip to your meal.

Try salad With edible flowers…

Green-Leaf Salad With Edible Flowers and Lemon Dressing

Edible flowers add color as well as flavor. Choose a variety, including nasturtiums, thyme, roses, or violets. The pretty purple blossoms of chives also add a hint of onion flavor.

· 4 handfuls salad greens, such as arugula and mizuna
· Edible flowers, for garnish
· LEMON DRESSING
· 3 tablespoons lemon juice
· 1/4 teaspoon Dijon mustard
· 5 tablespoons extra-virgin olive oil
· 1 tablespoon chive blossoms
· Sea salt and freshly ground black pepper

1. To make the dressing, combine the lemon juice and Dijon mustard in a small mixing bowl, and whisk in the extra-virgin olive oil. Add the chive blossoms, and then season with salt and freshly ground black pepper to taste.

2.Toss the salad greens in a bowl with enough dressing to coat them.

Arrange the greens on four individual salad plates and decorate with a variety of edible flowers. Serve immediately.

(Serves 4)
Nutrients per serving, calories 111, protein 1g, carbohydrates 3g, fiber 2g, fat 11g (saturated fat 2g), cholesterol 0mg, sodium 313mg

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