Beautiful Salad - cooking recipe

Ingredients

3 cups mixed salad greens
1/2 cup alfalfa sprout
1/2 cup blueberries
2 tablespoons golden raisins
2 tablespoons finely diced dried apricots
2 tablespoons chopped almonds or 2 tablespoons pecans
1/4 cup extra virgin olive oil
2 tablespoons raspberry vinegar
2 cups fresh edible flowers (see below)

Preparation

Note: It is very IMPORTANT that the flowers you eat from the following list be grown without pesticides; as well, do not gather flowers to eat from beside a busy road or highway.
Edible flowers list: bergamot, borage, calendula, chicory, clove pinks, dandelion, echinacea, hollyhock, hyssop, lavender, day lilies, nasturtium, pansy, rose, violets; as well, the flowering tops of edible herbs (like chives, rosemary, mint, sage, thyme, etc) can also be eaten.
To make salad, combine salad greens, sprouts, berries, raisins, apricots and nuts in a large mixing bowl.
In a small bowl, whisk together the oil and vinegar; add salt and black pepper to taste if you wish.
Pour over salad and toss well.
Arrange mixture on a large shallow serving platter and garnish with the edible flowers; serve immediately.