Ingrients & Directions
4 lg Dark rye rolls
4 tb Olive oil
2 tb Cider vinegar
1 tb Dijon mustard
1 tb Chives & basil; fresh mixed
–chopped
Salt & pepper; to taste
12 oz Salad greens; mixed
1 oz Flower petals; mixed
–pansies & marigolds
1 c Gruyere cheese; grated
Cut rolls in half and remove 70% of the bread from the centres.
Make vinaigrette by combining oil, vinegar, mustard, herbs, salt and
pepper; toss with greens and petals.
Pile salad into roll halves and garnish with cheese (or toss cheese
with greens).
Origin: Treehouse Family Magazine, May/June 1995
From the Collection of Candis Compton.
Yields
4 servings