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Salad Bouquet

This gorgeous salad is sure to impress. Twist any day into a special occasion by gathering the light and lacy DOLE Organic Spring Mix into a decoratively edible arrangement. Speckled with berries and herbs, this salad bouquet dazzles when drizzled with a brightly colored raspberry vinaigrette.

20 Minutes Total time 20 Minutes Prep time 110 Calories 4 Servings



  1. Arrange 1 1/2 cups salad blend on each of 4 dinner plates in the form of floral bouquets, making sure that some of the stems are at the bottom of the arrangements. Using a vegetable peeler, make “ribbons” of carrot. Collect the stems together and tie decoratively with carrot ribbons.
  2. Stud the salads with sliced summer squash, sliced strawberries and tiny sprigs or leaves of herbs.
  3. Scatter the edible flower petals over the salad, if desired.
  4. Drizzle your favorite raspberry vinaigrette dressing over the salads and serve.

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