8 servings

For the dressing:

½ cup white wine vinegar

1½ tablespoons chopped fresh tarragon

1 cup vegetable oil

2 teaspoons sugar

1 teaspoon Dijon mustard

¼ teaspoon each, salt, pepper and garlic powder

For the salad:

1 or 2 heads red Romaine lettuce

1 or 2 heads baby green bibb lettuce

1 11-ounce can mandarin oranges, drained

½ cup slivered almonds, toasted

½ cup fresh chives or green onions

Petals from 10 to 12 calendulas, mums and marigolds, combined to form a confetti

• Combine dressing ingredients into a jar with a tight lid. Shake well to blend and chill.

• To prepare salad, line a large salad bowl with Romaine leaves. Tear remaining lettuce leaves into pieces and place in a bowl with remaining salad ingredients.

• Shake dressing well. Pour over salad and toss gently.

• Serve tossed salad and sprinkle petals from 10 to 12 flowers over salad like confetti.

— From Quail Mountain Herbs, quailmountain.com

NUTRITIONAL INFORMATION PER SERVING:

Calories, 286.3; protein, 1.6 grams; carbohydrates, 6.1 grams; total fat, 29.4 grams; cholesterol, 0 milligrams; saturated fat, 3.1 grams; dietary fiber, .6 grams; sodium, 19 milligrams; sugar, 4.4 grams; vitamin A, 118.8 retinol equivalents; vitamin C, 19.2 milligrams; calcium, 28.5 milligrams; iron, .7 milligrams; alcohol, 0 grams.

NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.

source : www.thestate.com

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