Big leaf maple blossoms can also be eaten raw: they taste kind of like a pea pod, green, but slightly sweet. I rinsed some remaining blossoms we had in the fridge and chopped them into a few pieces, then tossed them with the last leaves of a head of butter lettuce that was in the produce drawer. I added a few leaves of sorrel and some baby greens hanging onto the beets that overwintered in the garden (I sliced these boldly-flavoured leaves into thin strips), and some branches of salad burnet (I chopped these into short segments, and we ate the stems with the leaves). I tossed everything with a little bit of ranch dressing, then drizzled a bit more over the top after plating up the salad.
Simple and healthy, and a good way to stretch leftovers into a light lunch on this rainy Saturday afternoon.