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Backyard Salad

Ok, so a “Backyard Salad” may not sound very appetizing–especially if you own a dog. Sorry to create an unpleasant picture for dog owners. However if you have any edible plants in your yard, you can add them to this lovely green salad and make it your own creation.

We created this simple salad the other day with items from our backyard veggie garden. It can be duplicated as is, or you can use whatever items you have on-hand in your own kitchen or garden!

New to Edible Flowers?

If you’re new to edible flowers–I’ve been there–then you can find a wonderful list of colorful eats from TreeHugger.com. They list up to 42 different ones and even include ideas on how to eat them!

Some grocery stores will even sell a variety of edible flowers in their produce section, but you may need to shop around a bit to find them. I was unable to find some recently for a catering job I wanted to do. I was looking specifically for some blooming salvia with the purple flowers. I eventually had to get them from a garden store.

You may realize that you have some edible flowers in your own yard and didn’t even realize it! Afterall, who doesn’t have a few dandelions close by??

Bella’s Kitchen: Making Backyard Salad

Backyard Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side/Salad
Serves: As many as you like!
Ingredients
  • Extra virgin olive oil
  • Balsamic vinegar
  • Freshly ground salt & pepper
  • Fresh green beans, cut into bite-size lengths
  • Cucumber, peeled and cut into bite-size pieces
  • Parsley, leaves removed and left whole
  • Lettuce leaves (any dark green variety, we used a mixed lettuce)
  • Nasturtiums (or other edible flower), 1 per serving
Instructions
  1. Heat 2-3 Tablespoons of olive oil in pan over med-high heat.
  2. Add green beans and season with salt and pepper.
  3. Cook, stirring often, until slightly browned on a few sides and slightly softened.
  4. Divide lettuce, cucumber, parsley, and beans into bowls.
  5. Drizzle on olive oil and balsamic vinegar.
  6. Season again with salt and pepper.
  7. Top with a nasturtium (or other edible) flower!

 



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