Category: Appetizers

1 Head red lettuce

1 cup Seedless grapes

8 Nasturtium leaves

16 Nasturtium blossoms



TANGY VIAIGRETTE



3 tbsp Salad oil

1 tbsp White wine vinegar

1 1/2 tsp Dijon mustard

1 pinch Black pepper

On each of four plates, arrange 4 or 5 red lettuce leaves, 1/4 cup of grapes, 2 nasturtium leaves & 4 nasturtium blossoms.



VINAIGRETTE: Whisk together all the ingredients in a small bowl. Drizzle the dressing equally over each salad. Serve immediately.



"Vegetarian Gourmet" Summer, 1994



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