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Herbed Garden Salad

Use whichever blend of herbs is abundant in the garden for this salad.

  • Servings: 8
Herbed Garden Salad

Source: Martha Stewart Living, July 2008


  • 6 to 8 cups mixed lettuces, such as Lollo Rossa, romaine, and butter lettuce, torn into pieces
  • 1 1/2 cups fresh basil
  • 2 teaspoons fresh thyme, preferably flowering thyme
  • 8 small nasturtium blossoms
  • 1/2 cup untoasted sunflower seeds
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Coarse sea salt and freshly ground pepper


  1. Place lettuces in a large bowl. Add basil, thyme, nasturtiums, and sunflower seeds. Toss with oil and lemon juice, and season with salt and pepper.


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