Best Salad Greens With Nasturtium Flowers Recipes

SALAD WITH NASTURTIUMS AND RASPBERRY VINAIGRETTE

Salad with Nasturtiums and Raspberry Vinaigrette image

Provided by Food Network

Time 5m

Yield 5 to 6 servings

Number Of Ingredients 8

Ingredients

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.

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

Ingredients

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.

NASTURTIUM BLOSSOM SALAD

Nasturtium Blossom Salad image

Provided by Elaine Louie

Categories salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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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