Summer Garden Salad with Honey Suckle and Broccoli Blossom

Good Morning, it's been a while, I'm still struggling to get an ounce of desktop time, so posts are few ( should end in a month or so)  any way, I have a great new salad to make up for it.

See the pretty flowers? Yea, flowers are awesome in salads, I love their little unique flavor. Plus they're so pretty! Now I know a lot of you may not grow your own broccoli, and it might be difficult to find broccoli blossoms, so you can totally use another flower. Here is a list of commonly eaten flowers:  I got this lovely list from http://www.motherearthliving.com/cooking-methods/edible-flowers-list.aspx?PageId=1
  Banana (Musa spp.)
  Chamomile (Chamaemelum nobile, Mat­ricaria recutita) — applelike
  Dandelion (Taraxacum spp.) — bitter when old
  Daylily (Hemerocallis spp.) —  sweet to vegetal
  Elderberry (Sambucus canadensis)
  Linden (Tilia spp.)
 Okra (Abelmoschus esculentus) — mildly sweet
  Pineapple guava (Feijoa ­sellowiana) — tropical
  Red clover (Trifolium pratense)
  Sweet woodruff (Galium odoratum) — fresh
  Yucca (Yucca spp.)

Anise hyssop (Agastache foeniculum) — licorice
  Bee balm (Monarda didyma)
  Dianthus (Dianthus caryophyllus) — clove
  Fennel (Foeniculum vulgare) — mild licorice
  Pineapple sage (Salvia ­elegans)

 Honeysuckle (Lonicera japonica) — sweet
  Jasmine (Jasminum sambac, J. officinale) — sweet
  Lavender (Lavandula spp.) — strong, perfumy
  Lilac (Syringa spp.)
  Rose (Rosa spp.)
  Scented geranium (Pelargonium spp.)
  Sweet violet (Viola odorata) — strong, perfumy

 Johnny Jump-up (Viola ­tricolor) — mild
  Mint (Mentha spp.) —  variable
  Pansy (Viola ¥wittrockiana) — mild

 Hibiscus (Hibiscus rosa-sinensis) — mild
  Lemon (Citrus limon) — sweet
  Lemon verbena (Aloysia ­triphylla) — sweet
  Orange (Citrus sinensis) — sweet
  Roselle (Hibiscus sabdariffa) — mild
  Signet marigold (Tagetes tenuifolia) — tarragon flavor with citrus undertones
  Tuberous begonia (Begonia Tuberhybrida Hybrids)

 Chives (Allium schoenoprasum) —  oniony
  Garlic chives (Allium tuberosum) — garlicky
 Nodding onion (Allium ­cernuum) — oniony
  Society garlic (Tulbaghia violacea) — sweet garlic

  Basil (Ocimum basilicum)
  Cilantro (Coriandrum sativum)
  Dill (Anethum graveolens)
  Hyssop (Hyssopus officinalis) — strong
 Oregano (Origanum spp.)
  Rosemary (Rosmarinus ­officinalis)
  Sage (Salvia officinalis)
  Savory (Satureja hortensis, S. montana)
  Marjoram (Origanum ­majorana)
  Thyme (Thymus spp.)

 Calendula (Calendula ­officinalis) — mild
  Chicory (Cichorium intybus) — mild
  Chrysanthemum (Dendranthema ¥grandiflora) — mild
  English daisy (Bellis perennis) — mild
  Safflower (Carthamus ­tinctorius) — strong
  Shungiku (Chrysanthemum coronarium) — mild
  Sunflower (Helianthus ­annuus) — bittersweet

 Borage (Borago officinalis) — cucumberlike
  Hollyhock (Alcea rosea) — mild, nutty
 Pea (Pisum sativum) — pealike
  Redbud (Cercis canadensis) — pealike
 Rose-of-sharon (Hibiscus syriacus) — mildly vegetal
 Runner bean (Phaseolus coccineus) — beanlike
Squash (Cucurbita spp.) — vegetal
Tulip (Tulipa spp.) — bean or pealike


Once you have your flowers ready, it's salad time.


Summer Garden Salad with Honeysuckle and Broccoli Blossoms 

* 2 cups Romaine Lettuce, chopped
*2 cups Broccoli
* 1 Medium Carrot 
* 1 Medium tomato, diced 
* 1/2 cup Honeysuckle and Broccoli Blossoms ( or other flower) 

For Dressing: 

*2 tsp Fresh Raspberry Juice 
*1/3cup olive oil

*3 tablespoons red wine vinegar

*1teaspoonDijon mustard

*1teaspoonhoney

*kosher salt and black pepper

Directions: 

Toss lettuce, tomato and broccoli into a large bowl. For the shaved carrots, I used a vegetable peeler to shave the entire carrot for a pretty look, plus it's easier to eat in a salad. Toss the carrots in once done as well.  For the dressing Combine all ingredients in a small bowl and whisk till blended well. Once the salad and dressing are done, add salad into 4 bowls, drizzle with dressing and garnish with lots of pretty flowers. 

Enjoy :)