| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Salads, Appetizers, Vegetables, Flowers |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head red lettuce |
| 1 |
c |
Seedless grapes |
| 8 |
|
Nasturtium leaves |
| 16 |
|
Nasturtium blossoms |
| 3 |
tb |
Salad oil |
| 1 |
tb |
White wine vinegar |
| 1 1/2 |
ts |
Dijon mustard |
| 1 |
pn |
Black pepper |
INSTRUCTIONS
TANGY VIAIGRETTE
On each of four plates, arrange 4 or 5 red lettuce leaves, 1/4 cup of
grapes, 2 nasturtium leaves & 4 nasturtium blossoms.
VINAIGRETTE: Whisk together all the ingredients in a small bowl.
Drizzle the dressing equally over each salad. Serve immediately.
"Vegetarian Gourmet" Summer, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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