Pansy and Chicken Tossed Salad

Pansies and violas can have a mild, fresh flavor or a more prominent wintergreen taste depending on the variety and how much you eat (a whole flower tastes stronger than petals alone). Only eat flowers that are grown specifically for consumption. Unfortunately, pansies and violas grown by Bob's are only intended for your flower beds and containers. It's a good idea to grow pansies yourself if you plan to consume them, or order from an edible-flower source.  If you're feeling adventurous, here a recipe that incorporates pansies.


  • 4 cups torn mixed salad greens
  • 2 cups cubed cooked chicken
  • 1 cup shredded red cabbage
  • 1/2 cup chopped walnuts
  • 1/2 cup edible pansies
  • 1/2 cup fresh raspberries
  • 1/4 cup olive oil
  • 1/4 cup raspberry vinegar
  • 1 teaspoon minced fresh mint
  • 1/4 teaspoon salt
  • Additional edible pansies


In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, mint and salt; shake well. Cover and refrigerate for at least 1 hour. Just before serving, shake dressing and drizzle over salad; toss to coat. Garnish with additional pansies if desired. Yield: 4 servings.

SaladsJohn Morganpansy, salad, chicken