Fleur Salad with Orangey Vinaigrette

Pretty flowers in your salad is so beautiful to behold. Of course, these have to be edible flowers. Adding a touch of flowers to your salad is a trend during summer when these lovely flowers are in bloom. Examples of edible flowers are : Chrysanthemum, snapdragon, Santan , Blue nasturtiums , Marigold or signet, Carnations, Sage flowers or Salvia, Rose petals, Hibiscus or gumamela, Jasmine, Chives flowers, Squash flowers, Banana blossoms or yucca, Gardenia or rosal; Herb flowers of basil, mint, coriander, marjoram, rosemary, thyme.

It’s great that Maya Kitchen shared this Fleur recipe with Orangey vinaigrette which is something I will prepare for my birthday this month. Why not try it too?

Fleur Salad with Orangey Vinaigrette


mix of edible flowers

mix of greens

apple, sliced into thin wedges


Orangey Vinaigrette:

zest of 1 orange

¾ cup                        freshly-squeezed orange juice

3 tablespoons         white wine vinegar

¼ cup                       honey

½ cup                        extra virgin olive oil

salt and pepper, to taste

1. Combine mix of edible flowers, greens and apple slices in a salad bowl and set aside.

2. In another bowl, combine orange zest, orange juice, white wine vinegar, honey, olive oil, salt and pepper.

3. Whisk until incorporated. Drizzle or toss in the salad.

NOTE: Canned sweetened orange juice may be substituted for the freshly-squeezed juice.


For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

Leave a Reply

Your email address will not be published. Required fields are marked *