You are here: Home » Recipes » Wild Party Salad Wild Party Salad Recipe by Our Cookbook CollectionKitchen Tested Yield 8 servings Prep 10 mins Cook 0 mins Edible flowers and wild greens add color and sharp flavor to this summery salad toss. PrintEmail This salad has a festive feel and a bright minty flavor. A note of caution about edible flowers—use only blooms you know to be safely edible and that have been grown without pesticides. Ingredients Dressing:5 tablespoons avocado or olive oil5 tablespoons white wine3 tablespoons white wine vinegar1/4 teaspoon salt1/4 teaspoon freshly ground black pepper2 teaspoons finely chopped fresh mintSalad:1 large head romaine lettuce2 large heads leaf lettuce2 ounces arugula, stems discarded2 ounces baby spinach2 to 4 -- handfuls of greens (such as dandelion, baby bok choy, chard, upland cress or watercress, violet leaves, miner's lettuce, minutina, chrysanthemum leaves, or other seasonal greens)1/2 cup violets and violas; petals of calendula and chive blossoms; or small florets of mustard or broccoli blossoms Instructions To prepare dressing, combine oil, wine, vinegar, salt, pepper and mint. Whisk well. Refrigerate until ready to serve. To prepare salad, wash greens and dry in a salad spinner or on paper towels. Tear greens into bite-size pieces. Place in a large serving bowl. Cover with plastic wrap and refrigerate until ready to serve. Wash edible flowers and put stems in a glass of water or place flowers between damp paper towels. Refrigerate until ready to serve. To serve, remove petals from calendula and chive flower heads; break mustard or broccoli flower heads into small florets. Stir dressing and drizzle over greens. Toss gently. Sprinkle chive and calendula petals, mustard and broccoli florets and whole viola or violet flowers over salad. Recipe adapted with permission from Rosalind Creasy’s Recipes from the Garden (Tuttle Publishing, 2008).