| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Salads, Appetizers, Vegetables, Flowers | 4 | Servings |
INGREDIENTS
| 15 | Nasturtium leaves | |
| 15 | Nasturtium flowers | |
| 2 | Sweet onions, thinly sliced | |
| 2 | Tomatoes, thinly sliced | |
| 2 | Celery ribs, diced | |
| 1/2 | c | Tangy vinaigrette, see recipe above |
INSTRUCTIONS
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 & refrigerate for at least 2 hours to let the flavours blend. Sprinkle with celery & drizzle with the vinaigrette. Serve immediately. "Vegetarian Gourmet" Summer, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”