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2 hours
Prep: 15 minutes
Cook: 0 minutes
66 calories per serving view nutrition facts
4 servings
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| 15 | each | nasturtium flowers | |
| 15 | each | nasturtium leaves | |
| 2 | each | sweet onions | thinly sliced |
| 2 | each | tomatoes | thinly sliced |
| 2 | each | celery stalks | diced |
| 1/2 | cup | vinaigrette |
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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 10.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 12% | Vitamin C | 27% | |
| Calcium | 5% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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