Never say you’ve run out of ideas to make your salads more interesting. There’s always something new to add!
How about flowers – the edible kind of course. Nasturtiums, also know in several countries as cress or watercress, can be used not only in salads, but also in soups and sauces. Nasturtiums are full of Vitamin C, A & K and the brightly colored flowers contain the carotenoids found in all brightly colored edibles that are known for fighting diseases like cancer.
They have a distinct flavor, and when used whole, create a bouquet to decorate your table. For a lovely spring salad, combine beautiful nasturtiums with your favorite greens, grapes, and goat cheese.
Nasturtium Spinach Salad
Makes 4 servings
2 TBL. extra-virgin olive oil
1 TBL. balsamic vinegar
2 tsp. honey
1/2 tsp. salt
8 C. packed (8 ounces) washed and well-dried spinach or other crispy greens
2 C. loosely packed nasturtium flowers and leaves
1 C. seedless red grapes, halved lengthwise
3 chives, greens thinly sliced
4 Oz. goat feta, crumbled, optional
In a large bowl, whisk together the oil, vinegar, honey, and salt until well combined. Add the spinach, nasturtium flowers and leaves, grapes, and chives and toss to coat. Serve immediately.