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5 delicious garden-to-table recipes

By: Enrique Gili on April 28, 2011, 6:40 a.m.

Photo: locrifa/Shutterstock

5 of 7

Garden Flowers and Baby Green Salad

Put the lo-cal in local. It doesn’t get any healthier than fresh organically grown greens and flowers gathered from your own yard.

Garden Flowers and Baby Green Salad


  • Several handfuls of any combination of fresh edible flowers including pansies, borage, mustard, violas, marigolds, nasturtiums, geraniums, runner beans and fennel fronds.
  • 8 ounces baby greens
  • 2 ounces olive oil
  • 1 tablespoon Dijon mustard
  • 1 shallot, diced
  • 1 tablespoon balsamic vinegar
  • Handful dried cranberries
  • Handful sliced almonds

Time estimates

Prep time: 10 minutes

Total time: 10 minutes


  1. Gently rinse flowers in cool water. Check for bugs. Place on paper towels to dry.
  2. In mixing bowl combine olive oil, mustard, shallot and vinegar. Stir until 
well blended, about one minute.
  3. In large bowl add dressing to salad. Toss with flowers, cranberries and almonds, and serve.

Serves 4 to 6