2 heads butter lettuce, or a combination of butter lettuce and
arugula, or very fresh young red leaf lettuce
1 pint golden raspberries
1/2 cup loosely packed edible flowers, or more if you happen to get a
deal at the farmer's market like I did
1/2 cup sliced almonds, toasted lightly
French feta cheese, crumbled, about 1/2 cup
1 T Champagne vinegar
3 T olive oil
Rose water (optional)
Wash and tear lettuce into bite-sized pieces. Toss together with raspberries and flowers (gently). Combine dressing ingredients and toss salad. Sprinkle almonds and feta over the top.
Serves: 6
Source: Stacey Pelinka
Prepared by: Stacey for the July 2008 meeting.