Ingredients
6 to 8 cups mixed salad greens1 cup packed rose petals1 cup nasturtium petals, if available1 cup marigold blossoms, if available1 tablespoon snipped fresh lemon thymeDRESSING:1/3 cup raspberry-flavored vinegar3/4 cup olive oil1 tablespoon brown sugar1 teaspoon ground mustard1/8 teaspoon salt
Preparation
In a large salad bowl, toss greens, flowers and thyme. In a jar with tight-fitting lid, combine dressing ingredients and shake well. Drizzle over salad; serve immediately.
