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A Salad Of Many Colours

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Ingredients
  Butter lettuce head 1
  Radicchio head 1 Small
  Belgian endives 2
  Carrot 1 Large
  Red bell pepper 1 , fine cut julienne
  Nasturtiums 16 (Yellow And Orange)
  Rose buds/Rose petals 8 (Red And White)
  Garlic 1 Clove (5 gm), mashed
  Extra virgin olive oil 80 Milliliter
  Lemon juice 30 Milliliter
  Salt 1 Milliliter
  Black pepper 1 Milliliter
  Chopped chives 15 Milliliter
  Chopped thyme 5 Milliliter (Freshly)
Directions

Wash, trim and dry the lettuce, radicchio and endives.
Mix in a large bowl.
Pare the carrot and cut into thin star shape slices.
Sprinkle on lettuce along with the bell pepper.
Place the flowers and rose pedals around the salad.
Blend the garlic together with the olive oil, lemon juice and seasoning.
Serve the salad with the vinaigrette separately.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
30 Minutes
Servings: 
4

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