The strangest, most beautiful salad I've ever made (and the rest of dinner)

My husband ate seconds--he loved the salad. My mind was spazzing a bit, but the flavors were good together. Here's what we had:

Big Dinner Salad

mixed greens
toasted pistachios
avocado
feta
nasturtiums
violets

Yes, nasturtiums and violents: after weeks of intense curiosity while looking at the edible flowers at the Saturday farmer's market, I gave in and bought some to include in a salad. The flowers tasted like flowers, but that really wasn't a bad thing, just different. And, as I said, my husband gobbled it up.

For a dressing (makes enough for maybe 6 servings or for several nights, if refrigerated), we had this: the juice of a lemon mixed with 1 T lavender sugar, 1 tsp. salt, and three times as much walnut oil as lemon juice.

It was beautiful.


For our 'main' course (though really, the nasturtium salad stole the show), we had an easy lentil-tofu stew over three kinds of mixed brown rice. It was tasty as well--my lentil-loving husband was in heaven this meal. The lentil-tofu stew was very hearty . . . comfort food, you might say.

And hey, I actually managed to post a meal with no winter squash in it!