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Feta Salad with Flowers    Veg  CD  MC  15mins

Serves 4       Cold Vegetarian Vegetables Nuts Edible Flowers Blossoms Main Course Gluten Wheat Free Eggless

Approx 400g/14oz Mixed Salad Leaves, washed and dried
A handful of Mixed Edible Flowers e.g. Whole Violets, Nasturtium Petals, Dianthus Petals, Calendula (Marigold) Petals, Gladioli Petals, washed and dried
4 tbsp Toasted Pecan Nuts
225g/8oz Feta cheese, cubed
For the Dressing
3 tbsp Olive Oil
1 tbsp Wine Vinegar
2 teasp Honey
Salt and Black Pepper


1. Place all the salad ingredients in a large serving bowl.

2. Place the dressing ingredients in a small bowl and whisk together until well blended.

3. Pour the dressing over the salad and toss gently to coat well. Garnish with some extra flowers/petals.

Go to:-  More Edible Flower recipes


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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

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