Time 15m Number Of Ingredients 14 Steps:
In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper. On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
Time 10m Yield 6 Number Of Ingredients 7 Steps:
Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.
Time 10m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Simply put all ingredients except the nuts, into a large salad bowl. Toss with vinaigrette. Serve and enjoy! I do not add the nuts to the salad, but serve them separately at the table to avoid their becoming less then crisp.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Note: It is very IMPORTANT that the flowers you eat from the following list be grown without pesticides; as well, do not gather flowers to eat from beside a busy road or highway. Edible flowers list: bergamot, borage, calendula, chicory, clove pinks, dandelion, echinacea, hollyhock, hyssop, lavender, day lilies, nasturtium, pansy, rose, violets; as well, the flowering tops of edible herbs (like chives, rosemary, mint, sage, thyme, etc) can also be eaten. To make salad, combine salad greens, sprouts, berries, raisins, apricots and nuts in a large mixing bowl. In a small bowl, whisk together the oil and vinegar; add salt and black pepper to taste if you wish. Pour over salad and toss well. Arrange mixture on a large shallow serving platter and garnish with the edible flowers; serve immediately.
