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Table setting for herb salad with edible flowers fruits nuts and simple vinaigrette

Herb Salad with Simple Vinaigrette

This herb salad is light and refreshing.
Course Salad
Cuisine American

Ingredients
  

Herb Salad with Fruit and Toasted Nuts

  • 4 cups lettuce mix
  • 1/4 cup parsley leaves
  • 1/4 cup chives cut into 1 inch pieces
  • 1/4 cup mint leaves
  • 1/2 cup edible flowers
  • 2 peaches cored and sliced
  • 1/2 cup blackberries
  • 1/2 cup strawberries sliced
  • 1/2 cup blueberries
  • 1/2 cup chopped nuts (walnuts or pecans) toasted

Simple Vinaigrette

  • 3 tablespoons salad vinegar
  • 6 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

Instructions
 

  • In a small bowl, add vinegar. Slowly whisk oil into vinegar, mixing constantly to form an emulsion. Add salt and pepper.
  • Combine lettuce and herbs in a medium sized bowl. Stir in about 1/4 cup Simple Vinaigrette. Gently combine. Drizzle with extra vinaigrette as desired.
  • Scatter fruits and flowers on top of the salad in a pretty arrangement to your liking. Sprinkle in the toasted chopped nuts and serve immediately.

Notes

Courtesy of Game and Garden
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