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Under 30 Minutes

Green Salad with Edible Flowers


Edible flowers are available at

  • Total Time:
  • Servings: 6

Photography: John Kernick

Source: Martha Stewart Living, May 2013


  • 1 teaspoon red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 5 1/2 ounces tender baby salad greens (about 12 cups)
  • 1 package (50-count) unsprayed violas (small pansies) or other edible flowers


  1. Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper.

  2. Toss dressing with greens and top with flowers. Serve immediately.

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