Centrefold Nasturtium Salad
Yield
4 servingsPrep
15 minCook
0 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | each |
nasturtium flowers
|
* |
| 15 | each |
nasturtium leaves
|
* |
| 2 | each |
sweet vidalia onions
thinly sliced |
|
| 2 | each |
tomatoes
thinly sliced |
|
| 2 | each |
celery stalks
diced |
|
| ½ | cup |
vinaigrette
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | each |
nasturtium flowers
|
* |
| 15 | each |
nasturtium leaves
|
* |
| 2 | each |
sweet vidalia onions
thinly sliced |
|
| 2 | each |
tomatoes
thinly sliced |
|
| 2 | each |
celery stalks
diced |
|
| 118 | ml |
vinaigrette
|
* |
Directions
Arrange the nasturtium leaves around the outside of a large flat plate.
Lay the flowers on top of the leaves with their stem ends pointing toward the centre of the dish.
Working towards the centre of the plate, ad a layer of onions, then a layer of tomatoes.
Continue layering until the dish is full.
Cover the salad and refrigerate for at least 2 hours to let the flavours blend.
Sprinkle with celery and drizzle with the vinaigrette.
Serve immediately.
