Sugared Flowers and Greens Salad

This unusual salad is both beautiful to behold and exquisite to taste. Use a delicate touch with the flowers and petals to prevent bruising or ripping.


12 small organic pansies, prepared

24 organic rose petals, prepared

3 tablespoons pasteurized egg whites

1½ teaspoons water

¼ teaspoon almond extract

3 tablespoons fine sugar

2½ cups mixed baby greens

1½ cups arugula leaves, torn

1 tablespoon orange juice

⅛ teaspoon kosher salt

  • Whisk egg whites, water, and almond extract together in a small bowl. Use a small, sterile paintbrush to lightly coat each flower and petal, front and back. Use tweezers to help hold the delicate flowers and petals.

  • Sprinkle sugar over each flower and petal, front and back. Place on a cookie sheet lined with parchment paper. Let dry for 10 hours, gently turning the flower and petals over after 5 hours.

  • Toss greens and arugula together in a large salad bowl. Sprinkle with orange juice and salt. Toss well to coat. Add rose petals to bowl and toss gently to mix. Split salad between 4 plates and garnish each plate with 3 sugared pansies.



Fat:0 g

Protein:5 g

Sodium:157 mg

Fiber:1.5 g

Carbohydrate:6.5 g

Preparing Flowers

Use homegrown organic flowers to ensure the ingredients are safe to eat. Remove any stems, leaves, or stamens from the flowers. Cut off the bottom of the rose petals to remove the area where the petal attaches due to its bitter taste. Place the flowers or petals in cold water to rinse, letting the flowers soak for 5 minutes. Gently shake the flowers/petals to remove excess water and place on a paper towel to dry.

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