Tofu-N-Sprouts
June 15th, 2006, 10:57 PM
Nasturtium Flower Salad
Category: Salad
Suitable for a: vegan diet
Ingredients:
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10 Organic Nasturtium flowers (I try to use several different colors just for variety)
½ Radiocchio lettuce shredded
1 Small head, crisp, green lettuce, washed and seperated (or torn) into leaves or bite sized pieces. (I like butter lettuce)
5 Sprigs of parsley, minced fine
20 or so purple basil leaves (Optional, If you have them) coarsely chopped (like each leaf cut in 1/2 or so)
6 Black olives, sliced
3 Tomatoes; cut into wedges (I love using yellow and red heirloom tomatos for this)
4 Spring onions; slivered (OR 1/2 a VERY thinly sliced red onion)
½ Ripe avocado; diced
5 Tbsp. of your favorite Vinaigrette dressing (I like raspberry viniagrette)
Instructions:
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Put the prepared ingredients into a large salad bowl, reserving four of the flowers.
Toss in the vinaigrette, then decorate the salad with the remaining flowers.
Additional comments:
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Category: Salad
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
10 Organic Nasturtium flowers (I try to use several different colors just for variety)
½ Radiocchio lettuce shredded
1 Small head, crisp, green lettuce, washed and seperated (or torn) into leaves or bite sized pieces. (I like butter lettuce)
5 Sprigs of parsley, minced fine
20 or so purple basil leaves (Optional, If you have them) coarsely chopped (like each leaf cut in 1/2 or so)
6 Black olives, sliced
3 Tomatoes; cut into wedges (I love using yellow and red heirloom tomatos for this)
4 Spring onions; slivered (OR 1/2 a VERY thinly sliced red onion)
½ Ripe avocado; diced
5 Tbsp. of your favorite Vinaigrette dressing (I like raspberry viniagrette)
Instructions:
------------------------------------------------------
Put the prepared ingredients into a large salad bowl, reserving four of the flowers.
Toss in the vinaigrette, then decorate the salad with the remaining flowers.
Additional comments:
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