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Kitchen Garden Bouquet Salad
Ingredients
-
1
cup torn watercress, tough stems removed
-
1
cup baby mustard greens or baby spinach
-
1
cup edible flowers
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3
medium cucumbers
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1/4
cup tarragon vinegar or white wine vinegar
-
2
tablespoons olive oil or salad oil
-
1/4
teaspoon salt
-
1/4
teaspoon coarsely ground black pepper
Directions
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)
- Servings Per Recipe 6,
- Calories 55,
- Protein (gm) 1,
- Carbohydrate (gm) 4,
- Fat, total (gm) 5,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 113,
- Vitamin C (mg) 10,
- Sodium (mg) 101,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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