Rose Petal Salad

Rose Petal Salad

3/4 cup rose petals 2 cups torn leaf lettuce 2 cups torn romaine lettuce Rose vinegar dressing (recipe follows)

Trim away white part of rose petals. Wash petals thoroughly. Drain and pat dry. Toss rose petals with lettuce. Toss mixture with rose vinegar dressing just before serving. Rose Vinegar Dressing: 1 cup rose petals 3 whole cloves 2 cups regular or white wine vinegar (5 % acidity)

Trim away white part of rose petals. Wash petals thoroughly and drain. Slightly bruise petals and put petals and cloves in a wide mouth canning jar. Put vinegar in medium pan. Bring to boil. Pour vinegar over rose petals. Cover at once with metal lids. Screw bands tight. Let stand at room temperature 1 week. Strain vinegar into decorative jars. Discard rose petal residue. Seal jars with a cork or other airtight lid. Store in a cool dry place. Makes 2 cups

Rose Vinegar Dressing: 3/4 cup vegetable oil 1/4 cup honey 1/4 cup rose vinegar 2 T. poppy seeds 1 T. minced onion 1 T. Dijon mustard 3/4 to 1 t. salt

Mix all ingredients in container of blender. Process on low speed 30 seconds. Chill thoroughly. Stir well before serving. Makes 1 1/3 cups dressing. Source: My Old Recipes

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 * Catsrecipes Y-Group