Canadian Aboriginal Peoples Wild Flower Salad

• 1/2 cup watercress
• 1 cup dandelion greens
• 1/2 cup Belgian endive leaves (about 2 endives)
• 1/2 cup rose petals
• 1 cup baby lettuce leaves
• Other seasonal edible flowers such as buttercups, violets, and wild roses
• 1/2 cup chopped fresh herbs to taste
• 1 splash simple vinaigrette
• Pepper to taste

1. Wash all flowers gently in ice cold water to clean and refresh them.
2. Drain thoroughly and pat dry on paper towels.
3. Wash, drain and spin dry the greens.
4. Toss flowers and greens together in a large salad bowl with herbs, a light splash of simple vinaigrette and freshly ground pepper.
5. Serves 6 to 8.
6. Feast!
7. Canadian Native Cuisine For All Seasons

watercress, dandelion greens, endive, petals, baby lettuce leaves, flowers, fresh herbs, simple vinaigrette, pepper

Taken from www.foodgeeks.com/recipes/20737 (may not work)