Directions

  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.