Mixed Green Salad with Nasturtium Vinaigrette


Salad is the simplest way to enjoy the beauty and flavor of edible flowers. The vinaigrette in this recipe goes light on the mustard to compensate for the peppery flavor of nasturtiums.

  • 2-cup servingServings


  • 1/2 cup olive oil
  • 2 Tbs. Champagne vinegar
  • 1/4 tsp. Dijon mustard
  • 1/4 cup finely chopped nasturtium petals
  • 16 cups mixed spring salad greens
  • Assorted edible flower petals such as nasturtium, marigold, geranium, and/or begonia, for garnish


Whisk together oil, vinegar, and mustard in bowl. Stir in nasturtiums. Add greens, and toss to coat. Garnish with petals.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 136
  • Carbohydrate Content: 3 g
  • Fat Content: 14 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 18 mg