Recipe - Centrefold Nasturtium Salad

15 Nasturtium leaves
15 Nasturtium flowers
2 Sweet onions, thinly cut or sliced up
2 Tomatoes, thinly cut or sliced up
2 Celery ribs, minced
One half cup Tangy vinaigrette, see
recipe above

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 & refrigerate for at least 2 hours to let the flavours
blend. Sprinkle with celery & drizzle with the vinaigrette. Serve
immediately.

"Vegetarian Gourmet" Summer, 1994

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip