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Kitchen Garden Bouquet Salad

Makes: 6 to 8 servings
Start to Finish 25 mins
Kitchen Garden Bouquet Salad
  • 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

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,
  • cal. (kcal) 55,
  • Fat, total (g) 5,
  • sat. fat (g) 1,
  • carb. (g) 4,
  • fiber (g) 1,
  • pro. (g) 1,
  • vit. A (RE) 113,
  • vit. C (mg) 10,
  • sodium (mg) 101,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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