Flower Bed Salad

Who says you have to just look at flowers? Plant the right ones, and you can EAT them.

This salad changes with the season, but the ingredients below are a fair representation. This colorful mixture is filled with flavor and just shouts “healthy!” Italian or oil-based dressing may be used in place of the vinegar & oil. Make sure the flowers have not been treated with pesticides you wouldn't want to eat!

Prep time: 10 minutes

Serves: 4

1 head lettuce, washed and dried, leaves chopped into 2 inch pieces

2 cups spinach leaves, washed, dried, and chopped

1 apple, cored and sliced thinly

10 grape tomatoes, halved

1 handful arugula leaves, washed and dried

2 tbs. balsamic vinegar

1 tbs. extra-virgin olive oil

8 fresh, young Nasturtium flowers. (Or the small single marigolds known as "signet")

Mix all solid ingredients except the flowers in a large serving bowl. Drizzle with vinegar and olive oil; arrange the flowers on top, present for multiple compliments. A handful of toasted nuts adds magic.

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