Wild Greens Picnic Salad recipe

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Ingredients

2 cups chopped Boston lettuce
1 cup chopped chicory
1 cup dandelion leaves
½ apple, peeled and grated
¼ cup washed violet petals
3 tablespoons olive oil
1 ½ teaspoons raspberry jelly
1 teaspoon vinegar
¼ teaspoon honey
⅛ teaspoon ground black pepper
1 pinch salt

Nutrition Info

259.5 calories
carbohydrate: 18.9 g
cholesterol: : -
fat: 20.9 g
fiber: 5.6 g
protein: 3.1 g
saturatedFat: 2.9 g
servingSize: -
sodium: 142.9 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss Boston lettuce, chicory, dandelion leaves, apple, and violet petals together in a large bowl.

  2. Combine olive oil, raspberry jelly, vinegar, honey, pepper, and salt in a lidded container or jar. Seal and shake until well blended. Drizzle over the lettuce mixture in the bowl. Toss gently until all leaves are coated.

Recipe Yield

2 servings

Recipe Note

Made from unusual greens, this salad is the perfect accompaniment to finger sandwiches and lemonade.

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