Kitchen Garden Bouquet Salad

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1 users rated this recipe an average rating of 1.0
Makes:
6 servings
Start to Finish:
25 mins
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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
3
medium cucumbers
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)
    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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