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Edible Flower Salad

The delicate flavors of cucumber and raspberry marry well with artisan lettuce and eye-appealing edible flowers; dress with a light house-made vinaigrette.


8 oz. mixed lettuce

20 fresh raspberries

16 slices Markon First Crop Cucumbers

1 cup edible flowers


Divide mixed lettuce into four equal serving plates; top each with five raspberries, four slices of cucumber, and 1/4 various edible flowers. Serve with house-made dressing.