I have grown nasturtiums for eating for the last couple of years. They are show stoppers on so many appetizers and salads. They have a little spicy taste so work great instead of onion. These red ones I used were mild and very pleasant tasting and went great with the rest of the salad. I made the raspberry vinaigrette from scratch and it turned out fantastic. I had seedless raspberry jam in the fridge and went from there. It is so easy and so delicious. Way better than any bottle brand!! Amber and Ken loved the salad and raved about the dressing. I will be making this again. If you don’t have nasturtiums growing be careful not to run out and buy some as they may be loaded with pesticides. It is best to grow your own. You can also substitute red onion slices in this salad.
For the salad
1 cup toasted pecan halves
1 6 oz. package raspberries, washed
283 gm. bag of spinach, washed
Fresh nasturtiums or red onion slices
3 Tbsp. seedless raspberry jam
2 Tbsp. white wine vinegar
1 tsp. creamy Dijon mustard
4 Tbsp. olive oil
1 Tbsp. honey
Salt and pepper to taste
Whisk the jam, vinegar and mustard together. Slowly whisk in the oil and then the honey. Season to taste with salt and pepper. Refrigerate until ready to use. Lay your spinach out on a platter. Scatter raspberries and pecans and place nasturtium on top. Drizzle with the vinaigrette. Serve immediately.
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