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Author Notes: A spindly bargain plant purchased for 79 cents, my golden nasturtium now blooms with bravado. Basil and peppery nasturtium leaves and silky blossoms combine for an eye and taste-pleasing salad. —cookwithsusan
cup basil leaves
cup nasturtium leaves
cups baby salad greens
teaspoon Kosher salt
ripe plums, seeded, and quartered
cup toasted pecans
1/3 (+ 2 tablespoons)
cups Lemon vinaigrette
- Place basil, nasturtium leaves, and salad greens in a large bowl. Sprinkle salt over salad mix. Pour 1/3 cup vinaigrette over salad, gently tossing.
- Divide salad between 4 salad plates, top with plum quarters and pecans. Drizzle remaining vinaigrette over salads. Top each plate with 3 nasturtium blossoms.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil