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Kitchen Garden Bouquet Salad

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  • Makes: 6 servings
  • Start to Finish: 25 mins

Kitchen Garden Bouquet Salad



  1. Combine watercress, mustard greens, and edible flowers.
  2. Remove lengthwise strips of peel from cucumber. Cut cucumbers into 2-1/2-inch lengths. Using a peeler-corer, remove core leaving a 1/4-inch shell. Tuck some of the greens mixture into cored end of each of the cucumber shells.
  3. Stand filled cucumbers, greens end up, on a serving platter. Arrange remaining greens mixture on platter, if desired, or place remaining greens mixture in a serving bowl.
  4. In a screw-top jar combine vinegar, oil, salt, and pepper. Cover; shake well. Drizzle some of the dressing over the cucumber bouquets. Pass remainder with cucumbers and greens. Makes 6 to 8 servings.

Nutrition Facts (Kitchen Garden Bouquet Salad)

    Per serving:
  • 55 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 101 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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