This edible flower salad was featured at today's luncheon. A combination of leafy green lettuce, Boston bib lettuce, and organic romaine lettuce mixed with fresh culinary herbs such as basil, rosemary, savory, chives, and thyme, it was topped with an assortment of organic edible flowers
and served with our Honey Poppy seed Dressing, a nice lightly flavored dressing that complements the herbs and flowers.Honey Poppy seed Dressing from Nancy Reppert's
Sweet Remembrances Recipe Collection
1/2 c. cider vinegar
3/4 c. oil
1/2 c. honey
2 Tbsp. poppy seeds
1/2 tsp. minced onion
1/4 tsp. pepper
Whisk all ingredients together. Gently toss with freshly washed salad greens.
Oh,yumm! Thank you!
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