Salad Greens With Nasturtium Flowers Recipes

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SALAD GREENS WITH NASTURTIUM FLOWERS



Salad Greens With Nasturtium Flowers image

This would be nice for a bridal shower. I found this on line athttp://www.goodlookingcooking.co.uk/ You can garnish with nuts,seeds or cheese to add some protien.

Provided by Rita1652

Categories     Lunch/Snacks

Time 10m

Yield 10 serving(s)

Number Of Ingredients 11

1/3 cup olive oil
3 tablespoons balsamic vinegar
1 shallot, minced
1 tablespoon water
1 1/2 tablespoons raspberry mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
12 cups torn assorted salad greens
1/2 cup fresh raspberry
edible nasturtium petals

Steps:

  • WHISK together first 8 ingredients in a large bowl; add salad greens, raspberries and nasturtiums, tossing to coat.

SALAD WITH NASTURTIUMS AND RASPBERRY VINAIGRETTE



Salad with Nasturtiums and Raspberry Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 5m

Yield 5 to 6 servings

Number Of Ingredients 8

2 tablespoons raspberry vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 cup/60 ml peanut or grapeseed oil
Kosher salt and freshly ground black pepper
Handful fresh raspberries
6 large handfuls of mixed greens, including rocket, radicchio, etc...
6 nasturtium blossoms (de-earwigged if necessary)

Steps:

  • For the vinaigrette: Whisk together the vinegar, honey and mustard with a fork. Gradually whisk in the oil. Taste and adjust the seasonings. Add a handful of raspberries. Put in the blender. Puree into a smooth red dressing. Taste and season with salt and pepper. Makes about 1/2 cup/125 ml of dressing.
  • For the salad: Put the greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately.

FLOWER GARDEN SALAD



Flower Garden Salad image

The fragrance and flavor of this salad is outstanding. Pick the blossoms early in the morning. ѿMary Kay Dixson, Catlin, Illinois

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 11

6 to 8 cups mixed salad greens
1 cup packed rose petals
1 cup nasturtium petals, if available
1 cup marigold blossoms, if available
1 tablespoon snipped fresh lemon thyme
DRESSING:
1/3 cup raspberry-flavored vinegar
3/4 cup olive oil
1 tablespoon brown sugar
1 teaspoon ground mustard
1/8 teaspoon salt

Steps:

  • In a large salad bowl, toss greens, flowers and thyme. In a jar with tight-fitting lid, combine dressing ingredients and shake well. Drizzle over salad; serve immediately.

Nutrition Facts :

SALAD GREENS WITH NASTURTIUMS



Salad Greens with Nasturtiums image

Order edible flowers from your produce department. If nasturtiums are unavailable, substitute pansies or snapdragons.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 10

⅓ cup olive oil
3 tablespoons balsamic vinegar
1 shallot, minced
1 tablespoon water
1 ½ tablespoons raspberry mustard
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
12 cups torn assorted salad greens
Edible nasturtiums (optional)

Steps:

  • WHISK together first 8 ingredients in a large bowl; add salad greens, tossing to coat.

Nutrition Facts : Calories 105.7 calories, Carbohydrate 5.2 g, Cholesterol 0 mg, Fat 9.3 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 1.3 g, Sodium 177.4 mg, Sugar 2.1 g

TABBOULEH SALAD WITH NASTURTIUM FLOWERS



Tabbouleh Salad With Nasturtium Flowers image

A very refreshing summer salad! For a heartier version, try adding chickpeas and feta cheese! Adapted from Sage Kitchen. You can cut this recipe in half easily.

Provided by Sharon123

Categories     Grains

Time 20m

Yield 8-10

Number Of Ingredients 14

1 cup Bulgar wheat (cracked wheat)
2 cups chopped fresh parsley
1/2 cup chopped of fresh mint
1 cup chopped cucumber
1 cup chopped bell pepper (orange, green or red)
4 medium tomatoes, cubed
1/2 cup chopped green onion
1/2 cup chopped nasturtium leaves or 1/2 cup fresh edible flower
1/2 cup fresh lemon juice
1/2 cup virgin olive oil
2 teaspoons allspice, ground
6 whole nasturtium fresh edible flowers, for garnish
1/2 cup feta cheese (optional)
1/2 cup chickpeas, cooked (optional)

Steps:

  • Put the bulgar in a small bowl and cover with boiling water, and let it sit until the water is absorbed.
  • Mix parsley, mint, cucumbers, peppers, tomatoes, green onions & nasturtiums in a salad bowl.
  • Stir in the softened bulgar and set aside.
  • For the dressing, mix lemon juice, olive oil & allspice in a separate bowl, and then pour over the salad.
  • Garnish with whole Nasturtium flowers and serve.

Nutrition Facts : Calories 170, Fat 13.9, SaturatedFat 2, Sodium 16.9, Carbohydrate 11.5, Fiber 3.4, Sugar 2.9, Protein 2.3

NASTURTIUM BLOSSOM SALAD



Nasturtium Blossom Salad image

Provided by Elaine Louie

Categories     salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 13

3 cups ruby lettuce
1 cup arugula, loosely packed
1 ounce or 8 nasturtium blossoms
1 garlic clove, pressed
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
2 grindings of black pepper
1/4 teaspoon sugar
4 tablespoons white wine vinegar (or a fruit vinegar if available)
1 tablespoon fresh dill, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced
10 tablespoons olive oil

Steps:

  • In salad bowl, put ruby lettuce on bottom, then arugula and finally nasturtium blossoms, carefully arranged to set off the color of the flowers.
  • With whisk, whip together all ingredients for vinaigrette. There should be about 6 ounces.
  • Dress salad with half the vinaigrette.

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