Rose and Berry Summer Salad
- Cut cheese into thin wedges. In a large bowl toss greens and rose petals.
- On 6 salad plates arrange cheese, fish, and mixed greens. Sprinkle with dill.
- 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 www.zingermans.com or www.blacksheepcheese.com.
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