Last of summer nasturtiums at Rabbit Hill

Oct 11, 2017

Edible Spring Flower Salad

Spring Flower Salad

Cheryl Wixson
Use this recipe as a guide to create your own Spring masterpiece!
Servings 6


  • 6 cups Salad greens (baby lettucesspinach, watercress, even the tops of sprouted roots)
  • 1 - 1 ½ cups assorted edible flowers (pansyviolets, Johnny-jump-up, chive)
  • Fresh mint leaves
  • Snipped chives
  • chopped fresh parsley
  • Dill sprigs
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • sea salt and fresh pepper to taste


  • Wash the greens well and pat or spin them dry. Tear into bite-sized pieces. Wash and dry the herbs. Gently rinse the flowers and pat them dry.
  • In a small bowl, whisk together the oil and vinegar. Season to taste with sea salt and fresh pepper.
  • Arrange the greens on a serving platter and scatter the herbs over them. Arrange the flowers decoratively on the top. Stir the vinaigrette and drizzle over the salad. Toss gently and serve.
  • Additions: crumbled cheese, toasted nuts or sunflower seeds, chopped fruit like apples or pears, dried fruit like cranberries or raisins, chopped bacon bits, baby radishes.

Cheryl's Notes

Nutritional analysis per serving: 65 calories, 1 gram protein, less than 1 gram carbohydrates, 7 grams fat, 39 mg. sodium, 3 grams fiber.


Cheryl Wixson
The flavor combination of ripe pears, toasted nuts, and maple syrup is a classic.


  • 2 ripe pears
  • 1 tablespoon lemon juice
  • 6 cups salad greens
  • 1/3 cup dried cranberries
  • 2 ounces cheese blue, Gorgonzola, feta, Parmesan, Gouda, crumbled or shredded
  • ½ red onion thinly sliced
  • 1/3 cup toasted slivered almonds or nut of your choice
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons grainy mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Maine maple syrup
  • sea salt and fresh pepper to taste


To prepare the dressing:

  • Combine the olive oil, mustard, vinegar and maple syrup in a small jar with a tight-fitting lid. Shake vigorously to blend. Taste and add sea salt and fresh pepper.

To prepare the salad:

  • Core the pears and cut into bite-sized chunks. Sprinkle with lemon juice to keep from browning.
    Autumn Pear Salad
  • Add the greens to a large salad bowl. Top with the red onion and dried cranberries. Add the pears. Crumble the cheese over the top and sprinkle the nuts. Pour the dressing over the salad and coat evenly.

Cheryl's Notes

Makes 6 servings.
Nutritional analysis per serving: 218 calories, 5 grams protein, 22 grams carbohydrates, 13 grams fat, 164 mg. sodium, 4 grams fiber.
Clam Fritters garnished with Cheryl's Ketchups

Clam Fritters

Cheryl Wixson
These easy to make treats are great garnished with with Apple Ketchup, Cranberry Ketchup or my Rabbit Hill Tartar Sauce!


  • 1 egg
  • 3 tablespoons Melted butter
  • 1 cup liquids, usually ¾ clam juice and ¼ milk
  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Fresh pepper to taste
  • 1 cup finely chopped raw clams use food processor


  • In your measuring cup, whisk together the egg, butter and liquids. In a mixing bowl, whisk together the flour, baking powder, and salt. Whisk in the liquids and fold in the clams. The batter should be thick…like a thick muffin or cake batter.
  • Preheat at least 2 inches of oil to 370 degrees. Drop tablespoons of the batter in the oil and cook for 2 to 3 minutes, turning with tongs. Drain on paper towels and taste the first fritter for seasoning. Add more salt and pepper to the batter if necessary. Continue to fry a few fritters at a time until done. Makes about 36 fritters.

Cheryl's Notes

The nutritional analysis of the fritter will vary depending upon how much fat is absorbed in the cooking process.
Nutritional analysis per serving of one fritter without the cooking fat: 35 calories, 1.6 grams protein, 4 grams carbohydrates, 1.3 grams fat (0 grams trans fat), 92 mg. Sodium, less than 1 gram fiber.

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