Rose and Berry Summer Salad

Smoked fish and sheep's milk cheese make this gourmet salad one to serve when entertaining guests.

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6 servings
Start to Finish:
25 mins
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Rose and Berry Summer Salad

ounces soft sheep's milk cheese or Brie cheese
cups mixed baby greens with baby red lettuce leaves or salad greens such as red romaine, red oak leaf or other red lettuce leaves
cup cup snipped rose petals or other assorted edible flowers*
ounces smoked white fish, smoked black cod (sablefish), or smoked salmon, bones removed and cut into 6 pieces
cup snipped fresh dill
cup salad oil
cup champagne vinegar or white wine vinegar
teaspoon sugar
teaspoon ground cardamom
teaspoon coarsely ground black pepper
Sea salt or salt and freshly ground black pepper


  1. Cut cheese into thin wedges. In a large bowl toss greens and rose petals.
  2. On 6 salad plates arrange cheese, fish, and mixed greens. Sprinkle with dill.
  3. For dressing, in a small screw-top jar combine oil, vinegar, sugar, cardamom, and coarsely ground pepper. Cover tightly and shake until well combined. Season dressing with sea salt and freshly ground black pepper. Drizzle dressing over fish and greens. Serve with fresh berries. Makes 6 servings.

From the Test Kitchen

The brands of sheep's milk cheese found in your grocery store or specialty cheese shop varies around the country, but they are increasingly available. Or refer to or

Use only flowers that have been grown without pesticides or other chemicals. Find them in the produce section of some supermarkets or from mail-order flower and herb farms. Avoid flowers from florist shops which are sometimes treated with chemicals.

Nutrition Facts

(Rose and Berry Summer Salad)
    Per serving:
  • 304 kcal cal.,
  • 22 g fat
  • (10 g sat. fat,
  • 4 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 47 mg chol.,
  • 786 mg sodium,
  • 7 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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