Strawberry Nasturtium Salad Recipes

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STRAWBERRY-NASTURTIUM SALAD



Strawberry-Nasturtium Salad image

Make and share this Strawberry-Nasturtium Salad recipe from Food.com.

Provided by Alia55

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

1 pint strawberry, sliced
1/3 cup nasturtium blossoms
2 tablespoons champagne vinegar
2 -3 tablespoons sugar

Steps:

  • Toss together all of the ingredients.
  • Adjust the amount of sugar depending on how sweet the strawberries are.

Nutrition Facts : Calories 52.9, Fat 0.3, Sodium 0.9, Carbohydrate 13.2, Fiber 1.8, Sugar 10.4, Protein 0.6

STRAWBERRY AND SNAP PEA SALAD



Strawberry and Snap Pea Salad image

Doing the eat-for-your-blood-type diet. This salad is a yummy treat I can eat!! Took fresh local strawberries and some friends' home-grown sugar snap peas and tried to recreate this salad I had read in a mystery book years ago. Goes well with a nice steak from the grill. Enjoy!

Provided by Mojito Mama

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 cup sugar snap peas
1 ½ tablespoons extra virgin olive oil
2 teaspoons raspberry vinegar
½ teaspoon Dijon mustard
4 cups sliced fresh strawberries

Steps:

  • Bring a pot of water to boil and place a steamer insert in the pot. Place peas in steamer, cover, and cook until bright green, about 30 seconds. Drain and run under cold water until peas are cool; set aside.
  • Whisk olive oil, raspberry vinegar, and Dijon mustard in a bowl until well blended. Allow vinegar dressing to rest for a few minutes.
  • Combine sugar snap peas and strawberry slices in a large bowl. Pour dressing over pea mixture, gently tossing to combine. Serve immediately or chill for up to 1 hour.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 17 g, Fat 5.6 g, Fiber 4.4 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 17.9 mg, Sugar 8.5 g

NASTURTIUM BLOSSOM SALAD



Nasturtium Blossom Salad image

Provided by Elaine Louie

Categories     salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 13

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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