New This Month

Spring Salad with Citrus Vinaigrette

This is a tender, delicate salad, perfect for the first real day of spring. Any mix of attractive, soft-leafed lettuces will do. Don't substitute different flowers unless you are sure your choices are edible.

  • Servings: 6

Source: Martha Stewart Living, Spring 1991


  • 1 tablespoon fresh grapefruit juice
  • 1/2 tablespoon champagne vinegar
  • 4 tablespoons avocado oil
  • Salt and freshly ground black pepper
  • 2 handfuls perella
  • 2 handfuls radicchio caesar
  • 2 handfuls lollo biondo
  • 6 pansies
  • 6 nasturtiums
  • 6 borage blossoms


  1. Whisk together the juice, vinegar, and oil; season to taste. Toss greens with this dressing, and top with flowers.


Be the first to comment!