DIY Network

Flower Power Everything's coming up roses -- and daisies and pansies and other blooming beauties -- when you create these floral fantasies. From "Creative Juice" episode DCRJ-607

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Flower Salad and Vinaigrette

Looking for something different? Try this unique, edible flower salad that tastes every bit as good as it looks.

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Flower Salad and Vinaigrette

Ingredients (salad):

edible flowers, such as marigolds, snapdragons, pansies and carnations, grown at home without pesticides or store-bought packages marketed as edible
1 c. walnuts
2 tbsp. honey
1 pt. grape tomatoes
salad greens

1. Heat the honey in a skillet; toss the walnuts in the warm honey until coated (figure A). Let cool.

2. Toss ingredients (except the flowers) with the vinaigrette (figure B). Add the flowers just before serving.

Figure A

Figure B

Ingredients (vinaigrette):

1⁄2 c. raspberry vinegar (or any fruit vinegar)
1⁄2 c. sugar
2 Tbsp. soy sauce
1⁄4 c. vegetable oil
1 Tbsp. walnut oil
pint jar

1. In a jar, shake together vinegar, sugar and soy sauce until well blended (figure C).

2. Add the oils, shake again, drizzle over salad greens and toss together (figure D). Plate the salad on individual plates. Pluck petals from edible flowers and scatter over the salad. Add a few whole flowers as an additional garnish (figure E).

Figure C

Figure D

Figure E

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