Ingredients

15 each nasturtium leaves
15 each nasturtium flowers
2 each sweet onions, thinly sliced
2 each tomatoes, thinly sliced
2 each celery ribs, diced
1/2 C. tangy vinaigrette

Cooking Instructions

Arrange the nasturtium leaves around the outside of a large flat plate. Lay the flowers on top of the leaves with their stem ends pointing toward the center of the dish. Working towards the center of the plate, ad a layer of onions, then a layer of tomatoes. Continue layering until the dish is full. Cover the salad and refrigerate for at least 2 hours to let the flavors blend. Sprinkle with celery and drizzle with the vinaigrette. Serve immediately.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)