Food & Cooking Recipes Salad Recipes Green Salad with Edible Flowers 4.4 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2018 Print Rate It 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. Rate it Print