Garden Center Annual Flower Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A colorful salad featuring edible flowers and garden-fresh greens, tossed in a bright lemon dressing for a Denver-inspired meal. This american-inspired salads ready in about 15 minutes pairs washed and dried mixed salad greens, edible flowers pansies, edible flowers nasturtiums into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 oz, washed and dried mixed salad greens
• 1/4 cup, edible flowers pansies
• 1/4 cup, edible flowers nasturtiums
• 1 cup, halved cherry tomatoes
• 1/4 cup, thinly sliced red onion
• 1/2, juiced lemon
• 3 tbsp extra virgin olive oil
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp sea salt
• pinch black pepper

Instructions

1. Step 1: In a small bowl, whisk together lemon juice, 3 tbsp olive oil, honey, Dijon mustard, 1/4 tsp sea salt, and a pinch of black pepper until emulsified.
2. Step 2: In a large bowl, combine mixed salad greens, halved cherry tomatoes, thinly sliced red onion, 1/4 cup pansies, and 1/4 cup nasturtiums.
3. Step 3: Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated. Serve immediately to prevent wilting of the delicate edible flowers.