Patriotic Garden Salad

Patriotic Garden Salad

During WWII, patriotic families’ kitchen gardens became Victory Gardens. Their purpose was to promote self-sufficiency and promote the war effort.

The Apple Orchard, Susan Wiggs

Ingredients

4 cups mixed greens
1/4 cup fresh cut dill
1/4 cup flat leaf parsley
4 large basil leaves, rolled up and thinly sliced crosswise
1 large lemon, halved
1/4 cup fruity olive oil
pinch of salt
fresh ground pepper
1 cup toasted walnuts
3/4 cup crumbled Feta cheese
1 cup fresh edible flowers (bachelors buttons, borage, calendula, carnations, herb flowers, nasturtiums, viola, panseys)
Stock

Steps

Step 1
Toss salad greens and herbs in a large bowl. Squeeze lemon juice without the seeds over the greens and season with olive oil, salt and pepper. Add walnuts and feta. Toss well. Divide among plates, garnish with flowers and serve.