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.