Food & Cooking Recipes Salad Recipes Green Salad with Edible Flowers 4.4 (11) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2018 Print Share Share Tweet Pin Email Photo: John Kernick Total Time: 5 mins Servings: 6 Edible flowers are available at forthegourmet.com. Ingredients 1 teaspoon red-wine vinegar 1 teaspoon Dijon mustard 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 5 ½ ounces tender baby salad greens (about 12 cups) 1 package (50-count) unsprayed violas (small pansies) or other edible flowers Directions Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper. Toss dressing with greens and top with flowers. Serve immediately. Print