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Nasturtium and Spinach Salad with Vinaigrette Recipe

Surprise, surprise.... There's a flower in your flowerbed, that is edible. Both the young, tender leaves, and the flowers of nasturtiums are edible. Nasturtium leaves have a peppery taste. They are can be found in salad, soup and stew recipes.

Yield: 2 loaves

Salad Ingredients:

  • Young nasturtium leaves, cleaned and dried with paper towel.

  • Nasturtium flowers, if available, cleaned and dried

  • Spinach greens, cleaned and dried with a paper towel

  • 6 radishes

  • 2-3 ripe tomatoes

Nasturtium Salad Dressing Ingredients:

  • 1 cup extra virgin olive oil

  • 1/2 cup balsamic vinegar

  • 2 cloves garlic, finely chopped or minced

  • 1 tablespoon finely chopped, fresh tarragon

  • 1/8 teaspoon salt

Preparation  Directions:

  • Prepare the vinaigrette and set aside, or refrigerate.

  • Tear nasturtium and spinach into bite-sized salad pieces and put into a serving bowl.

  • Toss in some nasturtium flowers, if in bloom.

  • Add tomatoes, cut into bite-sized pieces.

  • Thinly slice radishes into the salad.

  • Just before serving, generously pour some of the vinaigrette onto the salad.

  • Toss well.

  • Store leftover vinaigrette.

Variations: You can add a wide variety of salad greens and other fresh garden vegetables.... whatever is ready to harvest.

More Information:

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How to Grow Nasturtium

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