Daylily Salad Recipes

DAYLILY SALAD

Daylily Salad image

Daylily buds add color to this creative salad. The flavor is a cross between lettuce and cabbage.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 8

Ingredients

2 cups daylily buds (about 50 buds), sliced
1 cup torn lettuce
1/2 medium cucumber, sliced
1 medium tomato, diced
2 celery ribs, sliced
1/4 cup shredded red cabbage
3 radishes, sliced
Salad dressing of your choice

Steps:

In a large salad bowl, combine the daylily buds, lettuce, cucumber, tomato, celery, cabbage and radishes. Serve with dressing.

Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

DAYLILY HOME FRY

Daylily Home Fry image

Are your daylilies out of control? Do your friends pretend they're not home when you show up with a bucket of tubers? Did you know they're actually (gasp) edible? Here's a delicious way to use up those extra tubers.

Provided by The Magpie

Categories Side Dish Vegetables

Time 50m

Yield 4

Number Of Ingredients 5

Ingredients

1 lb daylily tubers
2 tablespoons butter, or more as needed
2 tablespoons olive oil, or more as needed
1 clove garlic, minced
salt and freshly ground black pepper to taste

Steps:

Clean tubers of excess dirt and trim away any small rootlets that may cling to them. Cut off any green leaves or stems.
Add enough salted water to a large stockpot to cover the tubers; bring to a boil. Boil them like potatoes until they are tender, about 15 minutes. Remove pot from the heat and drain. Pour in enough cool or cold water to cover tubers and let sit for a few minutes until tubers are cool enough to handle.
Drain cool water from tubers and "peel" them by pinching one end and allowing the tuber to come out of its skin. They should look a lot like bite-sized chunks of peeled potato at this point.
Heat butter and olive oil in a large skillet over medium-high heat until oil is shimmery. Add tubers and garlic and season with salt and pepper. Cook until heated through, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 0.3 g, Cholesterol 15.3 mg, Fat 12.5 g, Protein 0.1 g, SaturatedFat 4.6 g, Sodium 41.2 mg

LEMON BALM STUFFED DAYLILIES SALAD

Lemon Balm Stuffed Daylilies Salad image

I served this special salad at my garden party. I love using the flowers I grow in my own garden in many different recipe and this dish is absolutely delicious.-Mary Jane Jones, Lisbon, Ohio

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 cup diced cooked chicken
1/2 cup mayonnaise
1/4 cup diced celery
2 tablespoons fresh lemon balm leaves
8 freshly picked daylilies

Steps:

In a small bowl, combine chicken, mayonnaise, celery and lemon balm; set aside. Remove stamens and pistils from daylilies. Wash flowers in cool water; pat dry with paper towels. Serve immediately.

Nutrition Facts :

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