You Will Need:
8 cups mixed greens
½ English-cucumber, sliced thin
2 large carrots, grated
2 cups orchid flowers, whole or pedals
1 Tbs. mint leaves
2 Tbs. dill sprigs
2 Tbs. snipped chives
1/2 cup Olive Oil
3 Tbs. Balsamic Vinegar
Salt/Pepper, to taste
Recipe Serves: 6
1. Prepare all ingredients and then combine in a large bowl.
2. Sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar.
3. Toss together and serve.
*Any edible/garnish flower can be used for this salad, but orchids provide a lot of color. The flowers can be tossed into the salad or place atop for garnish, pedals only or whole.
Recipe developed by Chef Danny Klein.