Eastern Redbud Salad Recipe

Eastern Redbud Salad


  • 12  ounces  salad greens of your choosing (check the February article by Master Gardener Michael Vidrine on types of lettuces)
  • Condiments of your choice
  • 2 cups   eastern redbud blossoms
  • ounces  your favorite dressing


Recipe by Chef Chris Shepley:

  • Build the salad either in a bowl or on four separate plates garnished as you please
  • Finish with a liberal sprinkle of the redbud blossoms and dress with your favorite dressing.

Added note by Merrill:

  • In Chef Chris’ recipe you use the redbud blossoms as an additional condiment in any salad. It adds color, texture and a little spice. Try this variation on that staple recipe:
  • Finely chop the salad greens.
  • Mix with redbud blossoms and ¼ cup shredded water chestnuts
  • Toss with Ginger Salad Dressing.
  • Roll in spring roll wraps or in large lettuce leaves.
  • Dip in Soy sauce and enjoy!


  • Blend all ingredients together in a blender until smooth. Add by the tablespoon to the salad mix and toss each time. Add only enough to dampen the leaves. You do not want it to be “soggy”.
  • Note: the redbud leaves can be added to cider, rice, or white vinegar to create a pink vinegar with a nutritional bonus!


Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.

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