| 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
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