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Nasturtium Salad Recipes
Here is a quick and easy salad recipe from the Gardengirltv. The beauty of the salad is that it is made using garden fresh ingredients. Watch the video for the simple salad and its recipe. Fresh organic salads are both healthy and delicious and eating a salad
Lettuce and Radish Salad with Vinaigrette Dressing
Web chef Kimberly Edwards shares with you How to Make Cucumber Nasturtium Salad GETTING READY 1. Cut off the stems of the nasturtium flowers and set aside. 2. Peel the cucumber in strips leaving strips of peel on . Slice it into half lengthwise and further cut
How to Make Cucumber & Nasturtium Salad
Hmm... here is an interesting salad Nasturtium Salad Ever heard of it No Well here is your chance to learn how to make this exotic sounding dish with some surprisingly common ingredients. Watch and learn how from this recipe video. Enjoy For recipe directions
Pretty Nasturtium Salad
GETTING READY 1. Wash lettuce spinach and radichhio well. Make bite size peices. MAKING 2. In a salad spinner spin the lettuce and spinach well. 3. Place them in a salad bowl along with onions. 4. In another bowl whisk vinegar olive oil garlic pepper and salt.
Spinach Lettuce Salad with Chopped Egg
Combine all the ingredients for the marinade. Reserve. Place all the ingredients for the poaching liquid in a large saucepan. Bring to the boil then reduce heat and simmer 10 minutes. Bring back to the boil and plunge the lobster in headfirst. Boil 15 minutes.
Fish Salad with Herbed Mayonnaise
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
A Salad Of Many Colours
MAKING 1. Tear the oak leaf lettuce into bite sized pieces place in a salad bowl with rocket lamb s lettuce herbs and red onion 2. Peel halve and stone the avocado chop them and toss in the lemon juice 3. Add avocado and pine nuts just before serving SERVING 4
Summer Salad For Party
MAKING 1 Take a large salad bowl and line spinach mushrooms nasturtium leaves fennel and parsley decoratively. 2 Take a small bowl mix all the dressing ingredients. 3 Spoon it over the greens and toss well. SERVING 4 Serve immediately or serve chilled.
Spinach And Mushroom Salad
GETTING READY 1. Set up two pans of boiling salted water 2. Tip in the mange tout in one and the whole beans in the other 3. Cook till tender 4. Drain and cool by running cold tap water over the cooked vegetables 5. Set aside till required 6. In a large bowl
GETTING READY 1. Clean the mushrooms by brushing away grit with a vegetable or pastry brush and wipe them with a kitchen towel. Use a knife to cut away embedded grit. 2. Cut the mushrooms into large pieces and set aside. 3. Halve the figs from stem to tail and
Grilled Figs, Chanterelle And Prosciutto On Arugula
GETTING READY 1 Finely grate the rind and squeeze the juice from one orange. 2 In a bowl place beef strips and season with grated rind and juice. 3 In a bowl add soy sauce sherry ginger sugar and corn flour. 4 Pour the marinade over beef and coat well. 5 Place
Stir Fried Beef With Nasturtium Salad
Blend the two lettuces. Sprinkle with the chopped truffles. Place the egg yolks into a blender. On high speed slowly incorporate the oil into the egg forming a thick mayonnaise. Blend in the anchovy mustard vinegar and lemon. Pour this dressing over the
Insalada Delle 24 Ore
MAKING 1 Tear the lettuce and endive and place in a bowl with the cucumber. 2 Tear the spinach into pieces and add to the bowl with the green pepper watercress and nasturtiums. 3 Add the avocado and mustard and cress and toss well. 4 Fold in the dressing.
Salad with Almond Dressing
MAKING 1. In a large salad bowl or on individual salad plated place nasturtium leaves and greens 2. In a bowl combine all dressing ingredients. 3. Use a fork or a wire whisk to beat and blend the ingredients into a smooth and creamy dressing. SERVING 4. Just
Place salad ingredients in a large bowl. Combine ingredients for dressing. Just before serving pour over the greens and toss.
To make the garlic croutons remove the crusts from the bread and cut the slices into tiny cubes. Heat the butter and oil in a frying pan. Add the bread cubes and garlic and fry until the croutons are golden brown all over. Drain on paper towels. Discard the
Microwave rice according to the instructions for long grain rice in the Rice Cooking Chart. Cool. Cook and cool the green peas. Add to the cool rice the grated raw carrots green onions parsley celery and leaves and the cooked and cooled green peas. Blend
Summer Rice Salad
Place sesame seeds on a baking sheet and bake at 300 until golden. Watch carefully to avoid burning. Steam asparagus for 10 minutes or until crisp tender. Place cooked spears in a 10 x 6 x 2 baking dish. Drain artichoke hearts and reserve marinade. Slice any
Artichoke Asparagus Salad
GETTING READY 1 Wash the watercress thoroughly with cold running water. MAKING 2 In a bowl place watercress and add olive oil lemon juice pepper and salt. Toss well. 3 Add shrimp and toss thoroughly to combine. SERVING 4 Serve by garnishing with flowers.
Nasturtium Shrimp and Watercress Salad
The Dressing In a medium saucepan over medium high heat cook curry powder 2 3 minutes stirring constantly. Remove saucepan from heat stir in vinegar sugar salt and pepper. Whisk in oil a few drops at a time until dressing is completely combined. Set aside
Endive And Edible Flower Salad
MAKING 1 Blend by vigorous whisking vinegar oil mustard salt and pepper. 2 Toss in the greens nasturtium leaves nasturtium flowers. SERVING 3 Serve as side dish.
1. In an 8 to 10 inch frying pan over medium heat shake or stir almonds until golden about 3 minutes. Pour from pan into a wide shallow bowl. 2. To bowl add oil vinegar 1 tablespoon water and mustard mix. 3. Add spinach rosemary blossoms dianthus petals and
Nasturtium Pasta Salad
Trim ends from whole green beans. Cook in a little boiling salted water until tender but still crisp. Drain thoroughly and cool. Shortly before serving toss beans with all remaining ingredients. Use only enough French Dressing to coat the various ingredients
Green Bean Salad
1. Slice cucumber and tomatoes into 1 4 inch thick rounds. 2. Line a platter with nasturtium leaves. Arrange sliced tomatoes and cucumbers on leaves. 3. Drizzle salad with vinaigrette. Garnish with dill and nasturtium sprigs or flowers. Add salt and pepper to
Tomato Cucumber Salad
Slice the cabbage very finely. Combine in a large bowl with the watercress and nasturtium leaves top with the avocado cut in slices the bacon which has been grilled and cut into small dice the finely chopped chili chicken breasts sliced radish and pepper.
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