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

Herb Salad with Simple Vinaigrette


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


  1. In a small bowl, add vinegar. Slowly whisk oil into vinegar, mixing constantly to form an emulsion. Add salt and pepper.

  2. 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.

  3. 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.

Recipe Notes

Courtesy of Game and Garden