Spring Salad Bouquet

Bouquet shaped salad on colorful place setting
Served on our Flower Garden Dinner Plate with Pink Chintz Dinner Napkins, Tassel Flatware, and a celadon green embossed placemat. Would also be pretty with these Lily of the Valley Dinner Napkins.


With a few extra touches, this leafy salad looks like an elegant floral bouquet. Perfect for spring: Easter, Mother's Day, a garden party, and more. 

20 minutes prep time, serves 8


  • 8 cups of spring mix lettuce
  • 1 pink raddicchio, like Traviso Rosa del Veneto (optional if you can find it!), cut into 1 inch triangles
  • Your favorite mild colored salad dressing (mine is 4 parts lemon juice, 2 parts olive oil, 1 part honey, 1 part dijon mustard)
  • 2 teaspoons of salt
  • 1 orange (or purple!!) carrot, peeled into ribbons. 
  • The petals of 8 organic edible flowers, removed just before serving 


  • In a mixing bowl combine the lettuce with the dressing and salt.
  • Wearing plastic gloves or with freshly washed hands, arrange each portion of lettuce in the shape of a flower bouquet with the stems generally pointing toward the bottom.
  • At the very bottom of each bouquet, wrap the carrot ribbons around the bottom of the stems.
  • Over any visible stem, add a flower petal and/ or a piece of the pink lettuce.
  • Serve immediately.

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